Green (Venetian) Butter
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
4 1/2
- Serves:
- 4
ingredients
- 225 g spinach leaves
- 50 g mixture tarragon and watercress
- 30 g canned anchovy fillets, driarned
- 225 g butter
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
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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