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Ingredientes
- 1 1/4 kg Butterfish with the bone
- 250 gm Smoked slab bacon
- 1 x Egg white
- 1 bn Thyme
- 1 Tbsp. Minced parsley Clarified butter
- 250 gm Chicken wings
- 4 x Shallots
- 1 x Bouquet garni Salt and pepper
- 16 x Pearl onions
- 1 pch Sugar
- 15 gm Butter Salt
- 200 gm Cauliflower florets
- 100 gm Broccoli
- 200 gm Green cabbage
- 60 gm Butter Flat parsley - chervil
Direcciones
- Remove the skin from the butterfish, then with a small knife remove the thin back membrane. On a piece of clingfilm, arrange overlapping layers of bacon. Flatten with a rolling pin. Brush with egg white and sprinkle with fresh thyme and minced parsley. Place the butterfish on top and wrap in the bacon using the clingfilm. Tie firmly with kitchen string. Place in the freezer for 30-40 min or possibly till hard.
- Cut into 3cm slices then remove the clingfilm. Season and saute/fry in a frying pan in clarified butter till golden on each side - about 3 min.
- For the jus, chop up the chicken wings and lightly colour over a gentle heat. Add in the minced shallots. Strain off the excess fat and deglaze the pan with water. Gently simmer for 30 min. Strain and continue cooking till reduced to a syrupy consistency. Season to taste, garnish and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 848g | |
| Recipe makes 4 servings | |
| Calories 879 | |
| Calories from Fat 420 | 48% |
| Total Fat 47.07g | 59% |
| Saturated Fat 22.18g | 89% |
| Trans Fat 0.06g | |
| Cholesterol 270mg | 90% |
| Sodium 461mg | 19% |
| Potassium 2085mg | 60% |
| Total Carbs 49.36g | 13% |
| Dietary Fiber 13.1g | 44% |
| Sugars 19.28g | 13% |
| Protein 67.15g | 107% |
