For the Dutch receipt (recipe), To make a Hutspot from a Capon, the first step is Take a capon, which is a castrated domestic rooster fattened for eating. Those of us that have plucked many roosters know that only one is necessary for a flock and the flesh needs to be stewed. By castrating the males early, the flesh is much improved and more tender.
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I’ve only had capon in Italy and was surprised how tasty it was. On the menu it was translated as “rooster.” I’m not Dutch but I do love both hutspot and stampot, especially with fried cod (kibbeling) on top.
By: buyingseafood on February 16, 2017
at 9:20 am