Lavarello Butter and Sage
- Lavarello (2)
- Salvia (4 foglie)
- Burro (1 noce)
- Aglio (1 spicchio – facoltativo)
- Lavarello or whitefish (2)
- Sage (4 leaves)
- Butter (1 nut)
- Garlic (1 clove – optional)
Melt the butter in a large frying pan, in order to be able to turn the whitefish fillets comfortably.
Add sage and garlic (if you like) and as soon as butter starts to foam add the floured whitefish fillets, do not raise the heat, butter must not turn black, cook the whitefish fillets 2 or 3 minutes.
With a spatula, turn the fish fillets, being careful not to break them then season to complete this simple and ancient recipe.
Serve the whitefish with butter and sage very hot.