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Tongue with browned butter and haricots verts
Recipe with fish from the French bistro cuisine: tongue with browned butter and haricots verts.
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Ingredients
Directions
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Chop the shallots and finely chop the leaves of the parsley.
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Remove the stalk of the haricots verts and cook the haricots verts in 6 min. Until al dente. Drain and drain.
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Meanwhile, grate the yellow skin of 1 lemon and squeeze out the fruit. Cut the other lemon into slices.
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Mix the shallot with the lemon zest, vinegar, mustard and oil into a dressing.
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Spoon with the haricots verts and season with pepper and salt.
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Put the flour on a large plate.
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Sprinkle the tongue with pepper and salt on both sides and press firmly into the flour on both sides. Shake off the excess flour.
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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.
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Remove from the pan and keep covered warm on a plate.
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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.
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Turn the heat down, add 2 tbsp lemon juice, the capers and half of the parsley. Remove the pan from the heat.
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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! .
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Nutrition
540Calories
Sodium14% DV335mg
Fat58% DV38g
Protein42% DV21g
Carbs8% DV25g
Fiber24% DV6g
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