Advertisement
10-15
Easy
By Tony Bilson
Published 1994
Blanch the shallots in boiling water for 1 minute, then refresh them under cold water and press the excess water from them in a sieve. Add the shallots and the pepper to the oil and let them steep in the oil for 24 hours.
Use a pair of tweezers to extract the bones from along the centre of the fillet.
Mix the curing ingredie