How to make the Black Butter Breed, a French recipe where, at the end of cooking, the fish is washed down with very hot melted butter and sprinkled with chopped parsley, capers and lemon juice.
Ingredients for 4 people
- 800 gr of breed pulp
- 1 small onion cut into thin slices
- about 1/2 glass of white vinegar
- 1 sprig of thyme
- 1 bay leaf
- 100 gr of butter
- 1 tablespoon of salted capers
- 1 sprig of parsley
- lemon juice
- salt
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
How to prepare the black butter breed
Clean and rub the outside of the breed with a hard brush, wash it well and cut it, in the sense of the fibers, into four pieces of approximately the same size, then put them in the fish bowl with the onion.
Cover the fish with slightly salted cold water and mixed with white vinegar, about five tablespoons per liter of water.
Wash the parsley, thyme and bay leaf, then remove the parsley leaves and keep them aside.
With the stalks of parsley, the sprig of thyme and the bay leaf make a bunch, tie it with a thread and put it in the fishpond.
Place the pan on the stove, bring to the boil, then cook for about twenty five minutes on moderate heat.
Meanwhile, chop the parsley leaves, wash the capers well and turn on the oven.
When cooked, drain the breed pieces, put them on a dry cloth and with the blade of a sharp knife remove the skin and any cartilage.
Place the fish on a tray, then put it in the hot oven for a few minutes, so that it dries well.
In a saucepan on the fire, melt the butter until it becomes dark brown.
Remove the fish from the oven, sprinkle it with the chopped parsley and capers, sprinkle it with lemon juice and very hot butter, then serve it hot.
