This compound butter is imbued with the flavors that entered Italian cooking during the Renaissance when the spice trade was flourishing. It is excellent on baked, poached, or grilled fish, such as salmon, tuna, and halibut.
Process the remaining
Roll the butter into a log in plastic wrap. Refrigerate or freeze. Cut 1-inch-thick slices from the log as you need it. Let warm to room temperature before using.
© 1998 Joyce Goldstein. All rights reserved.