スズキのポアレ
ポアレとは、フランス料理における調理法のひとつでフライパンに多めの油を使い、魚などをカリッと焼き上げるのが特徴で、揚げ物に近い感覚ですが、揚げ物はフライ、単に焼く（炒める）だけならばソテー、粉をまぶして焼くのはムニエル。粉をまぶし卵を付けて焼くピカタなどがある。
①スズキを良く洗い、適当な大きさに切り、水を良く拭き取る。
②フライパンに多めのサラダ油を敷く、適温になれば①のスズキを乗せ塩・胡椒少々降り、蓋をして焼く、４～５すれば、ひっくり返し３～４分焼き出来上がり。
ポアレは魚料理に多く使われる調理法で、肉の場合も、中はソフトな感じに仕上げる肉のポアレというのも美味しい。このようにポアレは多目の油で焼く料理方法なっていますが、もともとは鍋で蒸したものらしい。
牡蠣のポアレ
生牡蠣を塩でもんで水洗いし汚れを落とし、表面に細かくしたパン粉をつけて多目の油でポアレ。ソテーより火が通りますが、カキフライほど揚げ物という感じが無く、フランス料理的な仕上がり。
Suzuki Poare
Suzuki Poare Poare is one of the cooking methods in French cuisine, and it is characterized by using a lot of oil in a frying pan and baking fish crisply, and it is a feeling close to frying, but fried food is fried, sautéed if it is simply baked (stir-fried), and it is Meuniere to sprinkle with powder. There are pikata that is baked with powder ed egg.
①Wash the suzuki well, cut it into appropriate sizes, and wipe off the water well.
②Spread a lot of salad oil in a frying pan, put ① sea oat ① sea oat, remove a little salt and pepper, cover and bake, if you turn it over and bake for 3 to 4 minutes. Poare is a cooking method often used in fish dishes, and even in the case of meat, it is also delicious to say that the inside is a soft-looking meat poare. In this way, poare is a cooking method baked withlot of oil, but it seems to have been steamed in a pot originally.
Oyster Poare Raw oysters are washed with salt and washed with water to remove dirt, and the surface is finely crumbs and poare with polymule oil. It is cooked more than sautéed, but there is no feeling of fried food as fried oysters, and it has a French-like finish.
