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Рецепт Flathead With Chive Buerre Blanc

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Ингредиенты

Cost per recipe $3.07 view details
  • 1 x Flathead tail
  • 4 x Sundried tomatoes
  • 1 Tbsp. Minced basil
  • 1 Tbsp. Minced parsley
  • 1/4 x Red onion, minced
  • 1 x Clove garlic, minced Extra virgin olive oil
  • 50 gm Pancetta Salt and pepper
  • 1 x Shallot, finely minced
  • 1 Tbsp. White wine
  • 1 Tbsp. White wine vinegar
  • 2 x Tarragon stalks
  • 75 gm Butter, cool
  • 1 Tbsp. Double cream Lemon juice Salt and pepper
  • 2 Tbsp. Snipped chives

Инструкции

  1. Preheat oven to 200c/400f.
  2. 1 For the Flathead: Remove the fat from the tail. Cut along either side of the bone, leaving 1" flesh still attached to the bone at the end. Remove the bone with scissors.
  3. 2 Combine the sundried tomatoes, basil, parsley, onion, garlic in a bowl, with a drizzle of extra virgin olive oil, salt and pepper. Stuff the flathead with the mix. Wrap the pancetta around the flathead, sealing underneath.
  4. 3 Sear in an ovenproof pan with a little extra virgin olive oil, and transfer to the oven for about 10 min, depending on size.
  5. 4 For the Buerre Blanc: In a saucepan put the shallot, white wine, white wine vinegar and tarragon. Boil and reduce to 1 tbsp. Whisk in the cool butter gradually, piece by piece. Add in the cream and a squeeze of lemon juice. Sieve, season and stir through the chives.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 194g
Calories 584  
Calories from Fat 536 92%
Total Fat 60.95g 76%
Saturated Fat 38.54g 154%
Trans Fat 0.0g  
Cholesterol 161mg 54%
Sodium 443mg 18%
Potassium 188mg 5%
Total Carbs 7.55g 2%
Dietary Fiber 1.2g 4%
Sugars 3.96g 3%
Protein 1.75g 3%
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