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Ingredientes
- 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
Direcciones
- 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.
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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% |
