Green (Venetian) Butter

"this is good teste and this fish item came from western country. also famus mumbai in india."
 
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Ready In:
40mins
Ingredients:
7
Yields:
4 1/2
Serves:
4
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ingredients

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directions

  • 1.add the spinach, tarragon and watercress to a pan of boiling water and parboil for 5min.drain and squeeze out the moisture from the leaves.work in
  • blender or rub thought a sieve(stainer) with anchovy fillets to give a smoth puree.
  • allow the puree cool.
  • 2.beat the butter in bowl until softened and of a creamy consistency.
  • 3.when the puree is cool,add it to the softened butter and mix until evenly.
  • blended. season with salt, pepper and nutmeg.
  • (use with any grilled fish).

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