Cooking Techniques - Beurre Noisette - Open PTN (non-veggie)
with baby potatoes, bunched carrots, and sageCalorieën
:
848 kcalEiwit
:
27.8g eiwitBereidingstijd
:
40 minutenDifficulty
:
MakkelijkAllergenen:
- Vis
- Selderij
- Kan sporen van allergenen bevatten
In dit recept maak je de klassieke beurre noisette, oftewel 'hazelnootboter'! Wanneer de eiwitten bruin kleuren ontstaat er namelijk een nootachtige boterige saus. Perfect voor bij groenten en in baksels, maar vooral bij (wit)vis zoals in dit gerecht.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
1 stuk(s)
Heekfilet
(Bevat: Vis)
½ bosje(s)
Bospeen
250 gram
Krieltjes
5 gram
Verse salie
(Kan bevatten: Selderij)
1 stuk(s)
Knoflookteen
5 gram
Verse krulpeterselie en tijm
½ stuk(s)
Citroen
Zelf toevoegen
1 el
Olijfolie
½ el
Honing [of plantaardig alternatief]
40 gram
[Plantaardige] roomboter
naar smaak
Peper en zout
Benodigdheden
•Kom
•Bakplaat met bakpapier
•Koekenpan
•Kleine kom
•Keukenpapier
Instructies
1
- Preheat the oven to 200°C.
- Discard the thyme stalks. Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Transfer to a bowl and add the thyme, then drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet.
2
- Roast in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
- Meanwhile, remove the carrot leaves but leave part of the the stem intact.
- Halve the carrots lengthways or cut any larger ones into quarters.
- Zest the lemon and then cut it into quarters.
3
- Transfer the carrots to a parchment-lined baking sheet and drizzle with olive oil, then add the honey and the juice of a quarter lemon per person. Season with salt and pepper, then toss well to coat.
- Roast the carrots in the oven for 20 - 25 minutes.
- Meanwhile, finely chop the parsley. Tear the sage leaves off of the stalks.
- Peel and gently squash the garlic, being sure to keep the clove intact.
4
- Cut the butter into small cubes and transfer to a frying pan.
- Add the sage and the garlic, then allow to melt over medium-high heat, stirring continuously.
- The butter will sputter at first, then after around 4 minutes it will start to foam and turn lightly brown.
- When this happens, remove the pan from the heat and transfer the contents to a small bowl.
5
- If necessary to fry the hake, add some extra butter as preferred to the same pan over medium-high heat.
- Pat the hake dry with kitchen paper and fry for 2 - 3 minutes on its skin.
- Flip and then fry for 1 - 2 more minutes on the other side. Season to taste with salt and pepper.
6
- Serve the carrots and baby potatoes on plates with the hake and the beurre noisette alongside.
- Garnish with the curly parsley and lemon zest as preferred.
Did you know... carrot leaves are not only edible, they are full of vitamins and minerals such as calcium, pottasium and vitamins C and K. You can use them to make pesto, soup or even herbal tea.
