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Panfried Fish with Pickled Sultanas, Burnt Butter & Capers

Panfried Fish with Pickled Sultanas, Burnt Butter & Capers

Recipe by Kyle Street

Panfried Fish with Pickled Sultanas, Burnt Butter & Capers

Serves 4-6

Burnt butter:
200g Lewis Road Creamery butter
1 lemon

Heat butter in a small saucepan set over a medium heat until it begins to bubble. Swirl the saucepan over the heat until a rich golden brown colour develops on the bottom of the pan. Remove from the heat and add a squeeze of lemon juice (be careful of steam).

Pickled sultanas:
100ml Forvm chardonnay vinegar  
1 Tbsp sugar 
100g sultanas   

In a saucepan, bring the vinegar and sugar to a simmer. Place the sultanas in a bowl and pour over the hot vinegar. Cover and leave to cool to room temperature.

To serve:
6 snapper fillets
Girolomoni '00 flour , seasoned with salt and pepper  
2 Tbsp    
1 small bunch watercress
1/2 bunch parsley, leaves picked
100g Torres toasted Marcona almonds     
¼ of a 60g jar Romulo capers in brine , drained and shallow fried in EVO
Lemon wedges

Dredge fish in seasoned flour and knock off any excess. Heat oil in a large frying pan set over a medium-high heat. Add the fish to cook for 3-4 minutes on each side until golden brown and almost cooked through.

Combine the watercress, parsley, almonds, capers and pickled sultanas in a bowl and toss lightly.

To serve, place fish onto a platter and drizzle over the burnt butter. Scatter with salad ingredients and finish with a wedge of lemon.


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