Butter-water emulsion

Ingredients

  • 4 tbsp water
  • juice of ½ a lemon
  • 75 g butter, cold, cut into small pieces

To Finish

  • Incorporate the butter sauce into the olive oil base, add the reserved tomato dice from the concassé, and check that the seasoning is right. Keep hot while you cook the fish.

Method

Bring the water and lemon juice to the boil in a small saucepan and throw the butter in all at once. Whisk hard until the butter has melted into the water, which should be lightly emulsified.

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