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Panfried Fish with Pickled Sultanas, Burnt Butter & Capers

Panfried Fish with Pickled Sultanas, Burnt Butter & Capers

Serves 4-6


BURNT BUTTER

200g Lewis Road Creamery Lightly Salted 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 Forum Chardonnay Vinegar

100g sultanas

1 Tbsp sugar

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


To serve:

6 snapper fillets

Girolomoni Organic '00' Flour , seasoned with salt and pepper

2 Tbsp Romulo Extra Virgin Olive Oil

1 small bunch Watercress

1/2 bunch parsley, picked

100g Marcona Almonds (Toasted)

¼ of a 60g jar Romulo Capers in Brine , fried

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.

© Recipe by Kyle Street

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