Clarified Butter

Clarified butter is used for the pan cooking of all our fish. To clarify butter, in a saucepan over medium heat, gently melt the butter. It will separate and a milky whey will form on the bottom. Allow this to settle, then carefully tilt the saucepan and strain off the clear golden liquid through a strainer lined with muslin (cheesecloth), taking care that none of the whey goes into the strainer. Place in an airtight container and store in the refrigerator until required. Clarified butter will keep for as long as the date specified on the butter’s packaging.