BUTTER FRIED FLATFISH
BUTTER FRIED FLATFISH Method Boil the potatoes whilst preparing the rest of the dish. Fillet the fish and cut it into generous serving-ready portions.
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Cooking tools:
- Skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Colander
- Peeler
- Spatula
- Spoon
- Plate
Ingredients
- 500 g small potatoes
- 1 brill or turbot (1.4 kg)
- Lurpak® Slightly Salted Butter for frying
- Small carrots, chopped into 15-20 piece
- 200 g green beans
- Handful of dill, finely chopped
- 1 lemon
- salt, kosher
- freshly ground pepper
- 350 g of Lurpak® Slightly Salted Butter
- 2 tbsp white wine vinegar
- 50 ml water
- 4 egg yolks
- salt, kosher and white pepper
- lemon juice
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