Roasted Palm Heart with Fresh Herbs and Alcaparra Butter

Name: Roasted Palm Heart with Fresh Herbs and Alcaparra Butter
Yield: 4
Ingredients: 1 fresh palm heart with skin (about 800g); 2 slices of bread form; 1 tablespoon of olive oil; 1/2 lemon; Salt and black pepper; 100g of butter; 3 tablespoons of capers; 1 small onion, finely chopped; 1 packet of baby arugula; 10g of fresh dill

1
1 fresh palm heart with skin (about 800g)
2
2 slices of bread form
3
1 tablespoon of olive oil
4
1/2 lemon
5
Salt and black pepper
6
100g of butter
7
3 tablespoons of capers
8
1 small onion, finely chopped
9
1 packet of baby arugula
10
10g of fresh dill

Ingredients

1
1 fresh palm heart with skin (about 800g)
2
2 slices of bread form
3
1 tablespoon of olive oil
4
1/2 lemon
5
Salt and black pepper
6
100g of butter
7
3 tablespoons of capers
8
1 small onion, finely chopped
9
1 packet of baby arugula
10
10g of fresh dill

Directions

1
Wrap the palm heart in aluminum foil (1) and roast in a medium oven for 90 minutes
2
Remove the skin from the bread form and cut the slices into small cubes
3
Roast in a low oven until golden brown
4
Make a vinaigrette with olive oil, lemon, salt, and pepper. Reserve
5
Set aside
6
Melt the butter in a saucepan over low heat until it begins to darken
7
Add the capers (2), remove from heat, and reserve
8
Wash and dry the chopped onion, baby arugula, and fresh dill. Reserve
9
Remove the palm heart from the oven, remove the skin (3) and cut into four pieces (4)
10
Arrange each piece in the center of a plate, season with salt and pepper
11
Place the butter with capers and bread cubes around the palm heart
12
Season the chopped herbs with the vinaigrette and arrange them on top of the palm heart (5).