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    Naselli al burro e prezzemolo

    Recipes by Laura Barbazza

    A tasty seafood dish for a warm summer night.

    Serves 2

    • 4 hake fillets
    • 1 egg
    • Flour
    • 50g breadcrumbs
    • Oil for frying
    • 50g butter
    • Juice of ½ lemon
    • Bunch of parsley, chopped

    1. Work the butter and parsley in a bowl. Add the lemon juice and stir until all ingredients are combined.
    2. Pour the butter mixture onto baking paper and roll it into a cylinder shape before freezing.
    3. Beat the egg with a pinch of salt.
    4. Dust the hake in flour, then coat them in the egg and then the breadcrumbs.
    5. Heat oil in a pan and cook the hake until golden brown.
    6. Serve with a slice of the parsley butter and a side of boiled potatoes.