Fried Yellowtail with Browned Butter and Cauliflower Rice
Ingredients
Portions
4
Units
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
8
yellowtail flounder fillets
100
g
butter
2
beets
1
small cauliflower
4
tbs
capers
50
g
hazelnuts
parsley
salt and pepper
No items found.
No items found.
No items found.
No items found.
No items found.
8
yellowtail flounder fillets
yellowtail flounder fillets
100
g
butter
3.50
oz
butter
2
beets
beets
1
small cauliflower
small cauliflower
4
tbs
capers
capers
50
g
hazelnuts
1.75
oz
hazelnuts
parsley
parsley
salt and pepper
salt and pepper
No items found.
No items found.
No items found.
Directions
- Boil the beetroots until tender and cut them into thin sticks.
- Toast the hazelnuts in the pan until they have warmed and the skins loosen.
- Grate the cauliflower on a grater and put in the frying pan with a little oil and salt. Fry the cauliflower rice for a couple of minutes until it is hot. Sprinkle a little salt over at the end.
- Put a little butter in a pan and fry the beetroot sticks together with the capers.
- Wash the pan and put 100g of butter in the pan. Brown the butter over a medium heat in the frying pan until it is nut brown, not burnt. It must not get so hot that it smokes. Whisk constantly to avoid scorching. Turn down the heat and add the fish fillets and let them fry in the butter for about 3 minutes on each side.
- Arrange the fish on the cauliflower rice with capers and beetroot and pour over the brown butter. Top with chopped hazelnuts and parsley.
