Name: Anchovy Butter
Yield: Serves 6-8
Cuisine: Australian
Ingredients: freshly ground black pepper; a little lemon juice, to taste; 250 g soft unsalted butter; 2 x 45-50 g cans anchovies in olive oil, preferably Ortiz

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This quickly made sauce is the perfect accompaniment for poached salmon fillets, grilled swordfish or tuna, or barbequed yearling T-bone.

Ingredients

2 x 45-50 g cans anchovies in olive oil, preferably Ortiz
250 g soft unsalted butter

Europe
Oceania
Australia
France
Side dish
Sauce
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Drain the anchovies in a small sieve and pat dry with kitchen paper.
Pound to a paste in a mortar or crush to a paste on a plastic chopping board [the strong flavour of anchovies tends to linger on a wooden board] using the flat of a knife.
Combine with the soft butter in a food processor and add a touch of lemon juice and pepper to finish.

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Ingredients

Method

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