Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Lime butter
Fish
How it's done
Lime butter
Using the whisk on a mixer, beat the butter, lime zest, lime juice, salt and pepper for approx. 2 mins. until light and creamy. Transfer the mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Pipe 4 rosettes on a baking tray lined with baking paper, chill.
Fish
Season the fish fillets, heat a little clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 2 mins. on each side. Garnish with parsley and serve with the lime butter.
| Serve with: | Baked or roast potatoes |
|---|
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