Otter in fine herbs

(Recipe #6, page 149)

Prepare the otter and let it stand overnight as described above. Then take a few shallots or another onion, a bit of garlic, some parsley, 1 ounce of capers, 4 anchovies, a little thyme and basil, mince them all, stew them in a casserole with 4 tablespoons of olive oil, add the pieces of otter and stew them, turning once, then pour a glass of white wine over them. Continue reading

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Fried otter

(Recipe #5, pages 148 – 149)

Cut the otter in pieces, remove the head, and let the pieces stand overnight with all kinds of herbs, diced carrots, onions, garlic, a few bay leaves, salt, coarsely ground spices, and a glass of vinegar. Then heat a knob of butter, add a couple of sliced onions and a few diced carrots, lay the pieces of otter on top, cover, and let them stew. Continue reading