FISH COLBERT

The term colbert means:A method of trimming and presenting a fish, often an inexpensive one, such as codfish, whiting (a member of the codfish family) or sole. You make a slit in the back of the fish from head to tail, then cut the backbone in three places. Then you dip it in egg, roll in breadcrumbs, and deep-fry it. After cooking, you then bone the fish, and stuff it with herbed butter (butter, tarragon, chervil, lemon juice, salt and pepper.) You dilute some of the herbed butter with melted butter, pour it on the fish, and pop in the oven for a few minutes to reheat through.

INGREDIENTS	QUANTITY
FISH FILLET	2 NOS
FLOUR	100GM
BUTTER	75GM
MILK	50ML
SALT AND PEPPER	5GM
PARSLEY	20GM
LEMON	1NO
LEMON JUICE	25ML
CAPERS	3-5 NOS
OLIVE OIL	25ML
BREAD CRUMB	100GM

METHOD:

To make the parsley butter: Soften butter in a bowl. Grate in zest from half the lemon (keep other half for garnish). Add parsley and a squeeze of lemon juice. Mix well, then form butter into a roll (about 2.5cm/1in round) in paper or foil and chill until firm.

Mix flour with seasoning and milk in a shallow bowl to make the batter. Put crumbs on a large sheet of paper or baking tray. Dip each piece of fish in the batter, then in the breadcrumbs to coat them all over.

Heat half of the oil in a frying and fry 2 pieces of fish, skin- side up, for 2-3 minutes, until golden brown. Flip over and cook for a minute. Take out and keep them warm in the oven, then cook the other 2 pieces in the rest of the oil.

Put the fish on 2 hot plates, adding a couple of slices of parsley butter per portion. Serve with lemon wedges, along with potatoes and green vegetables