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Flathead, Brown Butter Sauce with Anchovies
Recipe by Tessa Boersma
Re-create this tender flathead and brown butter sauce. The spices from the sauce, paired with saltiness from the anchovies will have your family wanting more.
- Steps
- Ingredients
Ingredients
Charred Onions
Adobo Butter
Corn and Jalapeno Salsa
Flathead
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Steps
- Preheat oven to 250C. Preheat a hibachi or grill pan
- For the Charred Onions, place oil into a baking tray. Place onions into the oil, cut side down, and cook until dark brown and charred, about 20-25 minutes.
- Remove from tray and segment into ‘petals’. Set aside.
- Reduce oven to 180C.
- For the Adobo Sauce, place the butter into a medium saucepan over medium heat and cook until golden brown. Remove from the heat and whisk in the anchovies.
- Meanwhile, place the lime and lemon onto the grill and cook until roasted and caramelised. Remove from the heat and squeeze the juice into the butter mixture. Whisk in remaining ingredients and season to taste. Set aside in a warm place.
- For the Corn and Jalapeno Salsa, place the corn, jalapeno and spring onion onto the hibachi or grill and cook until charred and tender. Remove from the heat and slice kernels from the cobs, dice the jalapenos and slice the soft inner part of the spring onions. Place into a bowl with the remaining ingredients and toss to combine. Season to taste with salt and pepper. Set aside at room temperature.
- For the Flathead, cut the head and fins off each flathead. Rub with oil and season with salt and pepper.
- Place the flathead onto a tray and cook in the oven until beginning to flake away from the bones, about 15-20 minutes. Remove from the oven and spoon 1 teaspoon Adobo Butter over the top of each.
- To serve, divide the salsa between serving plates and then top with a flathead. Arrange Charred Onion petals on top and drizzle with Adobo Butter. Garnish with shiso leaves.
