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Loup au Beurre de Montpellier
Bass with Herb Butter
Preparation info
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
The aromatic butter, served here with sea bass, is good with almost any poached fish, such as salmon, snapper, pompano and trout. Don’t hesitate to substitute other herbs like basil, chives or oregano, provided they are fresh.
Ingredients
Method
Prepare the herb butter: remove the stems from the watercress and spinach and the large stalks from the parsley. Add the watercress, spinach, parsley, chervil and tarragon to a pot of boiling water and boil for 1-2 minutes. Drain them thoroughly, then squeeze them dry in a cloth. Drain the anchovies and purée them in a food processor or blender with the pickles, capers and garlic until very smo