Anchovy and tarragon butter

Anchovy and tarragon butter

By
From
British Seafood
Makes
200 g
Photographer
David Loftus

Ingredients

Quantity Ingredient
200g unsalted butter, softened
4 salted anchovy fillets
5 teaspoons tarragon, chopped
20 anchovy fillets in olive oil
cornish sea salt
freshly ground black pepper

Method

  1. Put the butter, salted anchovies and 4 teaspoons of the chopped tarragon in a food processor or blender and add some salt and pepper. Process for 2 minutes until well blended. Lay a sheet of cling film on a work surface and spoon the butter onto it. Wrap the butter in the cling film, rolling it into a long sausage, and tie the ends of the cling film to secure. Chill for 2 hours.
  2. To serve, place the flavoured butter in a pan and warm through gently; do not allow to boil. Add the final teaspoon of tarragon and the marinated anchovy fillets.

Note

  • This is also very good spooned over potatoes for an unusual potato salad.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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