Fried bullheads in butter, a Savoie stream tradition

Ingredients

• 800 g Whole fresh river bullheads
• 120 g T55 wheat flour
• 160 g 82% butterfat unsalted Savoie churned butter
• 2 tbsp High-oleic sunflower oil
• 2 pieces Untreated fresh lemon
• 1 bunch Fresh flat-leaf parsley
• 1 tsp Fine salt
• 2 pinches Whole black peppercorns in a mill

Method

1. Thoroughly pat the river bullheads dry on all sides with paper towels to remove any residual moisture.
2. Sprinkle the fish with a little fine salt.
3. Pour the wheat flour into a large shallow dish, then roll the bullheads in it to coat them in an even white dusting.
4. Place the fish in a fine-mesh strainer and gently shake them to tap off any excess flour.
5. Heat the high-oleic sunflower oil and the first part of the butter in a large cast-iron skillet over medium-high heat.
6. As soon as the butter stops sputtering, foams abundantly, and releases a distinct nutty aroma, lay the bullheads flat in a single layer.
7. Let brown undisturbed for three to four minutes, until the bottom side becomes crispy and deeply golden.
8. Carefully flip the fish using a thin spatula, then add the remaining butter in small pieces to get the foaming going again.
9. Continue cooking for two to three minutes, constantly basting the fish with the foaming butter using a spoon.
10. Immediately transfer the crispy bullheads to a warm platter lined with paper towels to drain the excess butter.
11. Immediately sprinkle the hot fish with a final touch of fine salt and a crack of black pepper from the mill.
12. Finely chop the flat-leaf parsley and cut the lemons into neat wedges.
13. Arrange the piping hot fried fish on a preheated serving platter, scatter with the chopped flat-leaf parsley, and serve immediately with the fresh lemon wedges.

Nutrition

Per serving

Energy

582.5 kcal

Protein

35.7 g

Carbohydrate

12.02 g

Fat

44.12 g

Fibre

2.02 g

Calcium

16.95 mg

Iron

0.24 mg

Magnesium

8.4 mg