Place two saucepans on the stove and add some butter to each. Lightly sauté the beetroots in one pan and the cavolo nero leaves in the other. In another pan, sauté the diced pancetta until evenly browned and then add the lentils.
Bring some clarified butter to high heat in another pan. Dust the skin side of the fish with seasoned flour, patting to remove any excess. Place
Meanwhile, make the sauce by putting the saffron and banyuls vinegar in a small saucepan and reducing over heat until it has a syrupy consistency. Gradually whisk in the pieces of butter to form a rich sauce.
To serve, drag
© 2008 All rights reserved. Published by Murdoch Books.