The Fish Cries Fowl and Medieval Bovine Jumps Time

Name: How to cook The Fish Cries Fowl and Medieval Bovine Jumps Time - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

skunkmonkey101

The Fish Cries Fowl and Medieval Bovine Jumps Time

Was in the mood for surf and turf with a bit of chicken. I love to bring recipes of old into the present day. Poivre noir is an olden recipe. Tangy and spicy.

Ingredient

1 pound

chicken breast boneless and skinless

1/2 cup

haddock your favorite breading

1/2 pound

Cooking instructions

* Step 1

Slice the chicken breast in half. Put into a ziploc bag and pound till thin and even in thickness.

* Step 2

Take the cup of buttermilk add to a ziploc bag. Add the chicken and half the spices let marinate for about 30 minutes minimum.

* Step 3

Mix the almond flour with the Parmesan cheese. Add the rest of the spices and mix.

* Step 4

Add the wet chicken to the almond Parmesan mixture. Heat the oil. Coat well let rest 5 minutes. Fry the chicken. Turn as needed it may turn dark. Move to the cooling rack when done. If you use paper towels the will stick and loose your coating.

* Step 5

Fry the fish. Move to a wire cooling rack. This is the brand of fish I wanted to fry. Normally I would mix my own batter or breading.

* Step 6

Season the steaks. Grill the steak to your desired doneness.

* Step 7

For the Poivre noir: soak the blackened toast till falling apart. Heat, Mash it up till a soggy mess adding the spices. If you want it smooth smash through a sieve.

* Step 8

The finished Poivre noir sauce after mashing through a sieve. It's tangy and very spicy.

* Step 9

For the fowl sauce: add any leftover buttermilk marinade to a pan with the butter. Make sure you have at least half a cup. Let it thicken, with the spices added mix well. Add mayonnaise and set aside.