Gastronomixs

Haddock fried in beurre noisette

A simple preparation with a highly flavourful result.

Haddock fried in beurre noisette

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Ingredients

1

kg

haddock fillet (with skin)

200

g

beurre noisette

 

 

salt and pepper

Preparation method

  • Prepare the beurre noisette and pass through a fine conical sieve.
  • Pat the haddock dry between two paper towels and season to taste with salt.
  • Fry the haddock in beurre noisette, starting with the skin side.
  • Season to taste with freshly-ground pepper.

Serving suggestions

  • In combination with green asparagus, broccoli, hazelnut, leek, or potato.

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