Damien Pignolet

Anchovy Butter

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This quickly made sauce is the perfect accompaniment for poached salmon fillets, grilled swordfish or tuna, or barbequed yearling T-bone.

Ingredients

  • 2 x 45-50 g cans anchovies in olive oil, preferably Ortiz
  • 250 g soft unsalted butter

Method

  1. Drain the anchovies in a small sieve and pat dry with kitchen paper.
  2. Pound to a paste in a mortar or crush to a paste on a plastic chopping board [the strong flavour of anchovies tends to linger on a wooden board] using the flat of a knife.
  3. Combine with the soft butter in a food processor and add a touch of lemon juice and pepper to finish.