| Keldons Cookery | https://www.keldons.com |
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 8 | whole | Anchovy » fillets |
Anchovy
Anchovy (pronounced an-choh-vee) fillets are the ultimate secret weapon for home cooks looking to pack massive depth into their dishes. These tiny saltwater fish are traditionally cured in coarse salt...
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| 1 | ounce | Cognac |
Cognac
Cognac, (pronounced - KOHN-yak), is the gold standard of culinary spirits, distilled from specific white wine grapes twice in copper pot stills before aging inside French oak casks. Produced exclusively...
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|
| 1 | tablespoon | Parsley » fresh, chopped |
Parsley
Parsley, (pronounced - PAHR-slee). Boasting vibrant emerald fronds and a clean, peppery bite, this biennial herb is one of the most versatile culinary workhorses in global kitchens. Far beyond a...
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|
| 1 | cup | Butter » softened |
Butter
Butter, (pronounced - BUH-tur), is the beloved king of the kitchen that makes everything taste ten times better. It is produced by churning fresh cream or milk until the solid...
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 1 Hour | 1 hour 15 minutes |
Directions:
β’ Substitutions: If you do not have a mortar and pestle, you can finely mince the fish fillets with a chef's knife before blending. Brandy or dry sherry can be used as a direct substitute if Cognac is not available in your pantry.
1. Mash: Crush 8 whole anchovy fillets together with 1 ounce of Cognac in a mortar and pestle until the fish breaks down completely and all the liquid has been fully incorporated into a thick paste.
2. Herb: Mix 1 tablespoon of chopped fresh parsley directly into the paste.
3. Blend: Add the savory fish mixture to 1 cup of softened butter in a bowl and beat the ingredients together thoroughly until a smooth, uniform compound forms.
4. Pack: Spoon the smooth paste into a small glass container, seal it tightly, and refrigerate for at least 1 hour before using to allow the flavors to marry.
5. Serve: Slice off a generous coin of the chilled spread to melt over hot grilled veal, sizzling steaks, or freshly seared seafood.
6. Shelf Life: Keep tightly covered in the refrigerator for up to 2 weeks, or roll the soft butter into a log using parchment paper, wrap it in foil, and freeze it for up to 3 months.
7. Enjoy: Let a thick slice melt over your hot steak for an incredible rich glaze.
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