Ingredients to make Corvina with black butter:
- 600 grams of sea bass, skinless fillets
- 200 grams of butter
- 2 tablespoons of oil
- 1 pinch of salt
- 100 grams of heroin
- 1 pinch of pepper
How to make Corvina with black butter:
- Prepare the croaker fillets, without bones or skin, seasoning with salt and pepper on both sides. You can use Albacore, Sole, Mahimahi, Cojinova, Reineta and Robalo.
- Heat the oil in a non-stick frying pan or cast iron griddle. Dip the fillets in flour on both sides.
- When the griddle or skillet is very hot, reduce the heat and place the fish fillets for approximately 4 minutes, per side in such a way that they lightly brown and do not remain dry.
- The flour seals them and prevents liquid loss.
- When they are ready, they are removed and placed on some absorbent paper to remove the rest of the oil.
- The butter should be placed in a saucepan over low heat and stirring continuously until a color ranging from golden to black is achieved.
- Don’t burn excessively.
- Serve the fillets with white rice or mashed potatoes and pour 2-3 teaspoons of butter over the fish.
