1 person made this
About this recipe:
A complex, delicious herb butter. Delicious spread over fish fillets or chicken breasts before or just after cooking.
100g fresh spinach leaves, washed
100g mixed parsley, chervil, chives and tarragon
100g shallots, peeled and roughly-chopped
12 small gherkins
4 teaspoons capers
8 garlic cloves, peeled and chopped
20 anchovy fillets
4 fresh (uncooked) egg yolks
8 hard-boiled egg yolks
500g unsalted butter, softened by not melted
1 teaspoon salt
freshly ground black pepper
35ml olive oil
Extra time:2hr chilling ›
- Blanch the spinach (if fresh) and the rocket leaves in boiling water for 1 minute - refresh them in ice-cold water, then squeeze dry.
- Place them in a processor with the herbs, shallots, gherkins, capers, garlic, anchovies, egg yolk, hard-boiled egg yolks and softened butter.
- Season with salt and plenty of pepper, then blend until smooth - adding the olive oil in a steady steam. Don't process longer than necessary.
- Turn onto cling film and roll into a sausage shape. Refrigerate until needed, then cut off in rounds.
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