Flathead with Sage Brown Butter
Flathead with Sage Brown Butter
Cooking Mode:
Steam
Equipment
- Small Saucepan
- Pallet Knife
- Spoon
Ingredients
Ingredients- 2 Flathead Fillets
- 50gm Butter
- 8 Sage Leaves
- Salt
- 1/4 Lemon
METHOD
Place butter in a small saucepan and over low heat to begin to melt
Lay a sheet of baking paper over a perforated steam tray and place fillets on top, season with salt and olive oil Place fish in pre-heated oven on steam setting 65 degrees for 8 mins
1 minute before the fish is finished increase the heat over the butter until foaming
Plate fish up and remove butter from the heat
Add the sage leaves and continue to cook with residual heat, finish with some salt and lemon juice Spoon the sauce over the fish and serve
Lay a sheet of baking paper over a perforated steam tray and place fillets on top, season with salt and olive oil Place fish in pre-heated oven on steam setting 65 degrees for 8 mins
1 minute before the fish is finished increase the heat over the butter until foaming
Plate fish up and remove butter from the heat
Add the sage leaves and continue to cook with residual heat, finish with some salt and lemon juice Spoon the sauce over the fish and serve
HINTS & TIPS
Ensure your fish is at room temperature prior to cooking
The brown butter will become darker when you add the lemon juice so don’t cook it out too far
Ensure your garnishes and accompaniments are ready before starting this dish; it’s a very quick cook time
The brown butter will become darker when you add the lemon juice so don’t cook it out too far
Ensure your garnishes and accompaniments are ready before starting this dish; it’s a very quick cook time
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