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#Bronzino With Anchovy Butter Seared
Ingredients
- 2 fresh Bronzino filets
- Anchovy butter
- Lemon
- Olive oil
- Salt and pepper
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Directions
- Dry filets and salt both sides. Place in a pan on a rack and refrigerate for 1 hour.
- Butter the fleshy sides with the anchovy butter. Pepper the flesh side. Place the filets on top of each other, skin side out. Oil the skin side
- Place on a hot pan for a few minute till the skin is crispy. 3 minutes maybe
- Flip to crisp the other skin side. Another 2-3 minutes
- Remove and let rest. Squeeze some lemon on top if you want.
- Make a beurre blanc sauce. (Optional)
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