Kangaroo Escalopes with Spinach And Anchovy Butter
Ingredients 600 grams kangaroo fillet, trimmed 2 bn english spinach 12 each anchovy fillets 200 grams unsalted butter 1 teaspoon lemon juice 1 pepper, freshly ground 1 teaspoon sea...
Ingredients
- butter, approx
- salt, approx
- oil, approx
- water, approx
- lemon, approx
- pepper, approx
Directions
- 1
Ingredients 600 grams kangaroo fillet, trimmed 2 bn english spinach 12 each anchovy fillets 200 grams unsalted butter 1 teaspoon lemon juice
- 2
Brush with olive oil and sprinkle lightly with black pepper
- 3
Remove stalks from spinach and wash leaves thoroughly
- 4
Plunge into rapidly boiling water for 30 seconds
- 5
Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour
- 6
When cold, remove leaves from water and squeeze out as much liquid as possible
- 7
Refrigerate until ready to use
- 8
Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth