If you want a really special and easy to make recipe, you've come to the right place. Here's how to make the perfect snake mackerel, also known as butterfish!
Ingredients for 4 people:
- 80 dkg snake mackerel
- 10 dkg vaj
- 2 sprigs of rosemary
- juice of 1 fresh lemon
- 60 dkg honey-mustard Green Valley salad
- 10 dkg sour cream
- 7 cloves garlic
- Olive oil
- Salt
- 8 cocktail tomatoes
Preparing the snake mackerel:
- Place 4 cloves of garlic, peeled, in a small baking pan, drizzle with a little olive oil, sprinkle with salt and bake in a preheated oven at 140-150°C for 20-25 minutes until golden brown. When cool, bake in the oven garlic through a filter. Mix the sour cream with a little water, add salt and stir in the roasted garlic pulp. Pour into a siphon, enrich with two cartridges and refrigerate until serving.
- Brush the surface of the snake crusts with a little olive oil, add salt and start frying in a hot pan. Fry for about 4-4 minutes per side. When you turn them from side to side, add crushed garlic, cold butter, rosemary and a little more olive oil. When the butter has a nice golden brown colour, squeeze the juice of 1 lemon over it and rotisserie (baste) the fish.
- As a garnish, we can offer a delicious honey and mustard buckwheat salad, which can be eaten hot or cold. Use this garnish as a bedding for the finished butterfish steaks, squeeze some of the sour cream around the fish. To garnish, garnish the plate with green oil and roasted cocktail tomatoes.
Enjoy your meal!
