This is a recipe for a compound butter mix which will elevate any fish or meat dish – even more so as we are coming into the summer months. Melt it over grilled fish or barbecue meat for the most outstanding flavoured butter
Ingredients
• 1 bunch watercress
• 1 bunch flat leaf parsley
• Small bunch chervil
• Small bunch chives
• 50g baby spinach
• 4 shallots finely chopped.
• 4 small gherkins
• 2 anchovy fillets
• 20g capers
• 3 small garlic cloves
• 1 egg yolk
• Pinch cayenne pepper
• 200g softened butter
• Salt and ground white pepper
Method
Take all fresh herbs off their stems and roughly chop. Put all ingredients in the food processor and process to a paste.
Gradually add the butter and process until the mixture is light and fluffy.
Remove from the food processor and serve.
Gary Townsend is Head Chef/ Owner Elements Restaurant
www.elementsgla.com Instagram @elementsgla X @elementsgla Facebook /elementsgla
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