Pan Fried Coley with Blackened Butter & Capers by Lurpak
1. Melt 60g of Lurpak® in a frying pan. Once melted it will begin to foam and rise up the sides of the pan. You will start to see nutty brown spots appear (allow the Lurpak® to do so, as it will intensify the flavour). Then, turn off the heat before it burns.
2. Allow it to cool for a few seconds then add the vinegar, swirl the pan to mix and add the capers.
3. In a separate frying pan heat the remaining Lurpak® and season the fish with black pepper. Cook on a medium heat for 2-3 minutes on each side, depending on the thickness of the fish, until it’s browned and cooked through.
4. Serve the coley drizzled with the caper butter sauce.
Ingredients
- 80g Lurpak® Slightly Salted butter
- 2 portions of coley fillet
- 1 tbsp malt vinegar
- 1 tbsp capers
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