Yellow Tail Darnes With Herb And Caper Mascarpone Butter
Servings: 6
Ingredients
6 yellow tail darnes (fish ‘steaks’ about 5 cm thick)
NOMU Extra Virgin Olive Oil
NOMU Seafood Rub
150g mascarpone
60g salted butter, softened
2 tbsp (30 ml) chives, chopped
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) capers
NOMU Sea Salt or NOMU Smoked Chilli Salt
Directions
Rub the darnes with Olive Oil and season generously with NOMU Seafood Rub. Cover and set aside.
In a bowl, combine the mascarpone with the softened butter and then mix in the chives, parsley and capers. Place the mascarpone butter into the fridge until firm.
Braai the yellow tail darnes over a hot coals for 3 minutes on each side.
Serve the braaied darnes hot with a generous dollop of mascarpone butter on top and a grinding of Salt.
Ingredients
6 yellow tail darnes (fish ‘steaks’ about 5 cm thick)
NOMU Extra Virgin Olive Oil
NOMU Seafood Rub
150g mascarpone
60g salted butter, softened
2 tbsp (30 ml) chives, chopped
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) capers
NOMU Sea Salt or NOMU Smoked Chilli Salt
Directions
Rub the darnes with Olive Oil and season generously with NOMU Seafood Rub. Cover and set aside.
In a bowl, combine the mascarpone with the softened butter and then mix in the chives, parsley and capers. Place the mascarpone butter into the fridge until firm.
Braai the yellow tail darnes over a hot coals for 3 minutes on each side.
Serve the braaied darnes hot with a generous dollop of mascarpone butter on top and a grinding of Salt.
Ingredients
6 yellow tail darnes (fish ‘steaks’ about 5 cm thick)
NOMU Extra Virgin Olive Oil
NOMU Seafood Rub
150g mascarpone
60g salted butter, softened
2 tbsp (30 ml) chives, chopped
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) capers
NOMU Sea Salt or NOMU Smoked Chilli Salt
Directions
Rub the darnes with Olive Oil and season generously with NOMU Seafood Rub. Cover and set aside.
In a bowl, combine the mascarpone with the softened butter and then mix in the chives, parsley and capers. Place the mascarpone butter into the fridge until firm.
Braai the yellow tail darnes over a hot coals for 3 minutes on each side.
Serve the braaied darnes hot with a generous dollop of mascarpone butter on top and a grinding of Salt.
Ingredients
6 yellow tail darnes (fish ‘steaks’ about 5 cm thick)
NOMU Extra Virgin Olive Oil
NOMU Seafood Rub
150g mascarpone
60g salted butter, softened
2 tbsp (30 ml) chives, chopped
2 tbsp (30 ml) parsley, chopped
2 tbsp (30 ml) capers
NOMU Sea Salt or NOMU Smoked Chilli Salt
Directions
Rub the darnes with Olive Oil and season generously with NOMU Seafood Rub. Cover and set aside.
In a bowl, combine the mascarpone with the softened butter and then mix in the chives, parsley and capers. Place the mascarpone butter into the fridge until firm.
Braai the yellow tail darnes over a hot coals for 3 minutes on each side.
Serve the braaied darnes hot with a generous dollop of mascarpone butter on top and a grinding of Salt.
