Corvina fillets are prepared, without thorns or skin, seasoning with salt and pepper on both sides. Albacora, sole, mahimahi, cushion, reineta and rob it can be used.
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Ingredients to do black butter: |
600 grams of crows, fillets without skin 200 grams of butter 2 tablespoons of oil 1 pinch of salt 100 grams of herina 1 pinch of pepper |
Ingredients to do black butter:
2. the oil is heated in a pan of non-stick material or cast iron plate. The flour fillets are passed along both sides.
3. When the iron or pan are very hot to reduce the heat and place the fish fillets for approximately 4 minutes, on the side that they are subtly brown and not be dry.
4. Flour seals them and prevents fluid loss.
5. When they are ready they are removed and placed on some absorbent paper to remove the rest of the oil.
6. The butter must be placed in a pail over low heat and stirring continuously until a color that varies from the gold to the black.
7. Do not burn excessively.
8. Serve the fillets with white rice or mashed potatoes and 2 or 3 teaspoons of butter on the fish are poured.