(serves a LOT)
1 kilo mixed roasted salted nuts (cashews a MUST)
a stick (or half a cup) butter
1/2 cup brown sugar
1 tbsp fresh rosemary, chopped very fine, or 1 1/2 tsp dried rosemary
dash cayenne pepper, to taste
Melt the butter in a heavy large saucepan and add brown sugar. Stir until the brown sugar melts, but don’t expect it to emulsify with the butter, because it won’t. You’ll have a nice sludge of melted sugar in the center surrounded by a butter slick, like a sunken oil tanker of the finest variety.
Add the nuts and stir thoroughly, then sprinkle with the rosemary and cayenne and stir thoroughly again. Remove from heat and let sit for awhile to cool off. Just before serving, toss thoroughly again because some sugar will stick to the bottom. These can be kept in a ziplock bag for a few days, but my advice is: indulge the temptation only once! Then be a good girl and give them away.
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Brill With Beurre Noisette Sauce
(serves 4)
4 fillets skinless brill
1/2 cup/110 grams salted butter
handful flat-leaf parsley, chopped
2 tbsps whole capers
fresh black pepper
a couple of drops lemon juice
This sauce is intended for grilled, broiled or sauteed brill, or any other delicate white fish like lemon or Dover sole, sea bream or even tilapia. Simply prepare the fish, and pour over the sauce.
To make the sauce, melt the butter in a saucepan and let sit for a moment. Skim off any of the white solids that may lay on top, then pour the clear, pure butter into another saucepan, leaving behind the white solids in the bottom. This is clarified butter, or “ghee” as it is known in Indian cuisine.
Now simply add all the other ingredients and heat the sauce through until ready for use.
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