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Рецепт Butterfish Kebabs With Lime And Dried Fruits

by Global Cookbook

Ингредиенты

450 gm Boned butterfish, trimmed 125 ml Dry white wine 3 Tbsp. Shallots, minced 4 tsp Tarragon vinegar

75 gm Unsalted butter Salt and pepper 100 gm Dry apricots 100 gm Dry prunes Juice and zest of 2 limes Clarified butter to cook

Инструкции

1. Blanch the lime zest (julienne) and cold.
2. Dice the butterfish approximately 11/4 inch square. Slice a lime thinly.
3. Place a prune, then an apricot, followed by a piece of butterfish and a slice of lime on to a lightly buttered skewer and repeat the process till full.
4. Combine the white wine, shallots and vinegar in a wide saucepan and reduce by half. Strain into a smaller saucepan.
5. Bring back to the boil, then add in the cream and reduce by half once more.
6. Remove from the heat and whisk in the butter, and the juice of 1 lime.
7. Heat the butter in a pan, season the brochetta and cook for approximately 11/2 min on each of the two wide sides, serve with the sauce and blanched zest and coriander leaves.

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