Anchovy & Roasted Seaweed Butter

Preparation info

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By Peter Gilmore

Published 2014

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  • 2 sheets of compressed, layered kombu
  • 100 ml ( fl oz) grapeseed oil
  • 24 smoked and dried oyster halves, reserved from above
  • 150 g ( oz) unsalted butter
  • 1 teaspoon lemon juice
  • 10 ml ( fl oz) fermented anchovy brine


Fry the sheets of kombu in the grapeseed oil in a large frying pan over medium–high heat until golden brown. Drain well. Cool and crumble with your hands until you have fine even flakes.

Roughly chop the reserved oyster halves. Keep all ingredients at hand until you are ready to finish the dish.