135. Anchovy butter (sardela)
Ingredients::
Butter: 600g, Sardelle (or Anchovy, or European anchovy/sprat): 400g (gross 1000g for sardelle/anchovy, 800g for sprat), Lemon (for juice): 40g (gross 100g), Fresh milk (for soaking salted fish): 582g (gross 600g), White (or black) pepper: 0.4g
Instructions:
The cleaned fish (salted fish after soaking) is passed through a sieve. The creamed butter, lemon juice, and black (or white) pepper are added to the prepared fish. The mixture is whipped well, shaped into a log, wrapped in parchment paper, and stored in the refrigerator. Used for cold appetizers, sandwiches, schnitzels, hot boiled potatoes, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Butter | 600.00 | 600.00 |
| Сардела (Аншоа / Хамсия, килка) | 1000.00 | 400.00 |
| Lemon | 100.00 | 40.00 |
| Прясно мляко (за солената риба) | 600.00 | 582.00 |
| Бял (черен) пипер | 0.40 | 0.40 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:147.6 , Fats:524.2, Carbohydrates:38.3, Energy value:5629 kcal
Chemical composition per serving (in grams): Proteins:147.6 , Fats:524.2, Carbohydrates:38.3, Energy value:5629 kcal
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