John Myers
Ski Fillet on Winter Vegetables with Hemp Butter
The perfect ski fillet on winter vegetables with hemp butter recipe with a picture and simple step-by-step instructions.
- 4 Ski fillets
- 1 Carrot
- 1 Parsnip fresh
- 1 piece White beetroot
- Hemp seeds
- Butter
- Hemp oil
- 1 piece Yellow beetroot
- 1 piece Chioggabete
- Colorful carrots
- Hemp butter: Roast the hemp seeds briefly in a pan, then grind in a mortar. Mix with 100g soft butter, let set in the refrigerator and portion.
- Vegetables (other types are also possible), peel, clean, chop and steam each type separately: salt, vacuum seal and cook at approx. 90 ° C for 30-40 minutes. The carrots were each a white, yellow, orange, and purple carrot. Unfortunately, the purple one rubbed off on the other vegetables.
- Fry the fish in foaming butter on one side. Turn and remove from heat immediately. Put the lid on the pan and let it stand for about 3 minutes.
- Put the vegetables on first, then the fish flet, put the hemp butter on top so that it melts and covers the Skrei with the vegetables and envelops them with their aroma
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