Monday, October 9, 2023

Breed with butter 



The black butter breed is prepared by washing the breed and cooking it with onion and aromatic herbs while separately a chopped capers and aromatic herbs will be prepared; The cooking will be completed in the oven and the fish will be served the chopped and butter. Here are the steps for the black butter breed. The breed with butter and capers is prepared with a fairly valuable fish that you buy in fish already cleaned because, unlike other fish that must be eaten fresh, it needs a few days of rest to mature.

The recipe of the butter breed is a classic of French cuisine: easy and elegant, it can be served for a festive lunch. The wings can also be prepared in advance, storing them in the fridge or freezer, and brown and garnish them at the moment. Serve the breed with butter and capers with boiled potatoes and seasoned with chopped garlic and parsley and a drizzle of oil, or with mashed potatoes. Widely used in French cuisine, the breed is not common in Italian cuisine. The best known is an ancient recipe typical of the evening of Christmas Eve of the Roman tradition, the broccoli soup with arzilla, where arzilla is the dialectal name of the breed.

Ingredients

Breed 800 g 
Butter 100 g 
White onion 1 
Vinegar 1 ml 
Parsley 1 sprig 
Lemons 1 
Dry laurel 1 
Thyme 1 sprig 
Capers 1 tablespoon 
Salt to taste

Preparation

Wash the purebred pulp and divide it into 4 regular pieces. Wash the herbs, remove the leaves of the parsley and keep them aside; With the stems, the sprig of thyme and the bay leaf form a bunch. Put the ray in the fishbowl with the sliced onion and herbs; Cover with cold salted water and acidulated with vinegar, then bring to a boil and cook for 25 minutes. Meanwhile, chop the parsley leaves kept aside and desalinate the capers washing them well under running water. When cooked, drain the pieces of breed on a cloth and remove skin and cartilage; Pass them in a preheated oven at 180 °C for 2-3 minutes. Heat the butter on the heat, until it has become a nice dark hazelnut color. Remove the fish from the oven, sprinkle with chopped parsley and capers, drizzle with lemon juice and hot butter, then serve immediately on the table.








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