Filter
Reset
Sort ByRelevance
KEEBLER5
Tongue with browned butter and haricots verts
Recipe with fish from the French bistro cuisine: tongue with browned butter and haricots verts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the shallots and finely chop the leaves of the parsley.
-
Remove the stalk of the haricots verts and cook the haricots verts in 6 min. Until al dente. Drain and drain.
-
Meanwhile, grate the yellow skin of 1 lemon and squeeze out the fruit. Cut the other lemon into slices.
-
Mix the shallot with the lemon zest, vinegar, mustard and oil into a dressing.
-
Spoon with the haricots verts and season with pepper and salt.
-
Put the flour on a large plate.
-
Sprinkle the tongue with pepper and salt on both sides and press firmly into the flour on both sides. Shake off the excess flour.
-
Heat the butter in a large frying pan and fry the lemon over medium heat in 4 min. Until golden brown and done. Turn halfway.
-
Remove from the pan and keep covered warm on a plate.
-
Add the butter to the melted butter in the pan. Turn the heat high and let the butter turn light brown, but do not burn.
-
Turn the heat down, add 2 tbsp lemon juice, the capers and half of the parsley. Remove the pan from the heat.
-
Sprinkle the sole with the rest of the parsley and put a slice of lemon on it. Serve the haricots verts and butter gravy. Bon appétit! .
Blogs that might be interesting
-
25 minMain dishnut rice, cucumber, salt, vine tomato, garlic, fresh parsley, Falafel, Greek yogurt (0% fat), raw vegetables radish mix, baby cream lettuce,vega falafel salad wraps with homemade tzatziki
-
20 minMain dishchicken bolt, onion, garlic, sambal, ketjapmarinade, oil, mie, pak choi,mie with bok choy and hot chicken
-
30 minMain dishsomething crumbly potatoes, unsalted butter, beef tartlet, sprout chicory, ready-to-eat pear, gorgonzola, unroasted pecans, cranberries, cremaceto classico,perfectly cooked potatoes with tartar and chicory salad
-
15 minMain dishfennel bulb, tortelloni con formaggio e nocci, balsamic vinegar, olive oil, salsa ai 4 for,tortelloni with nuts and roasted fennel
Nutrition
540Calories
Sodium14% DV335mg
Fat58% DV38g
Protein42% DV21g
Carbs8% DV25g
Fiber24% DV6g
Loved it