As part of our ongoing partnership with Butter of Europe, we’re asking our favorite chefs to create delicious dishes showcasing premium European butter. Here, chef Mikel Anthony makes a pistachio crusted Chilean seabass, beet puree, and beet greens compressed in French butter.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Seabass
INGREDIENTS
- 1 ea. Filet
- Eggwash
- Toasted pistachios
METHOD
- Place fish in egg wash and dip into pistachios.
- Place pistachio side down.
- Cook for 2 minutes on medium low heat. F
- lip and cook another 2 minutes or just until done (depends on thickness of the fish).
Beet Puree
INGREDIENTS
- 1-2 ea. Roasted beets
- 1 tsp. or tt. Sherry vinegar
METHOD
- Roast beets in foil drizzled with olive oil salt and pepper.
- Place in a 400 F oven until tender.
- Puree with vinegar and a touch of water if needed.
- Season.
Compressed Beet Greens
INGREDIENTS
- ¼ cup Butter of Europe, melted
- 1-2 ea. Large beet greens (or 4-5 ea. Small beet greens)
- tt. Salt and pepper
METHOD
- Compress in vacuum sealer.
- Salt and pepper.
