Рецепт Flathead With Chive Buerre Blanc
Ингредиенты
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Инструкции
- Preheat oven to 200c/400f.
- 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.
- 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.
- 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.
- 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.