Marrow Sautéed in Butter (Courge Sautée au Beu recipe
ingredients
1 kg marrow
butter
butter
method
1. Cut off the stalk, peel, cut in half lengthways and scoop out the seeds. Cut into 7 cm square pieces, trim the edges and wash in cold water.
2. Place into boiling salted water, bring back to the boil, skim and simmer gently for 4 minutes keeping underdone.
3. Remove from the water with a spider and drain on a cloth.
4. Then shallow fry in butter until golden brown. Season with salt and milled pepper and serve.
2. Place into boiling salted water, bring back to the boil, skim and simmer gently for 4 minutes keeping underdone.
3. Remove from the water with a spider and drain on a cloth.
4. Then shallow fry in butter until golden brown. Season with salt and milled pepper and serve.
serving amount
serves 10
rate this recipe
9.7
out of 10
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more information
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