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Ingredientes
- 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
Direcciones
- Blanch the lime zest (julienne) and cold.
- Dice the butterfish approximately 11/4 inch square. Slice a lime thinly.
- 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.
- Combine the white wine, shallots and vinegar in a wide saucepan and reduce by half. Strain into a smaller saucepan.
- Bring back to the boil, then add in the cream and reduce by half once more.
- Remove from the heat and whisk in the butter, and the juice of 1 lime.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 889g | |
| Calories 1437 | |
| Calories from Fat 864 | 60% |
| Total Fat 97.34g | 122% |
| Saturated Fat 53.11g | 212% |
| Trans Fat 0.0g | |
| Cholesterol 457mg | 152% |
| Sodium 1036mg | 43% |
| Potassium 2450mg | 70% |
| Total Carbs 35.85g | 10% |
| Dietary Fiber 2.9g | 10% |
| Sugars 26.15g | 17% |
| Protein 81.06g | 130% |
