CookEat Recipe
Bonito Polonaise
Crumb-coated bonito with anchovy butter, finished with lemon, parsley and browned butter.
Method
Steps
Step 1
Soften the first three-quarters of an ounce butter in a clean bowl. Mix in one tablespoon Geo Watkins bottled culinary anchovy cooking sauce and the strained juice from the first quarter lemon until evenly blended. Keep this butter cold until needed. Reserve any clean unused butter separately in the refrigerator before touching the raw fish.
Step 2
Have a fishmonger hygienically clean one fresh Atlantic bonito weighing three pounds before trimming, remove its fins and head, split it lengthwise through the back into two halves and remove the spinal bone. Season the halves evenly with half a teaspoon salt and half a teaspoon pepper.
Step 3
Evenly spread the actual amount of the prepared anchovy butter needed over both raw fish halves, then roll them in bread crumbs to coat. Keep raw-fish utensils and any butter that has touched them separate from the reserved clean butter.
Step 4
Melt butter and measure one tablespoon into a frying pan large enough for the fish. Lay in the coated halves and gently fry for ten minutes on each side as a guide, continuing as needed until the thickest flesh reaches 70°C for two minutes. Transfer onto a clean hot serving dish.
Step 5
Squeeze the juice from the separate half lemon over the fish and sprinkle with half a teaspoon chopped parsley. Put the separate half ounce butter in the same frying pan and toss over the heat until brown, without burning. Pour the browned butter over the fish and serve promptly, checking carefully for remaining bones.
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