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Red-Herring Butter

A butter made by blending red herring fillets with butter and sieving the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Red-Herring Butter

Ingredients

Directions

  1. Remove the skins from the red herring fillets.

  2. Finely pound the fillets with the butter.

  3. Rub the mixture through a fine sieve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Red herrings
Provide the main savory flavor and the body of the butter.
Butter
Adds fat and richness, carrying the fish flavor and giving a smooth, spreadable texture.

The step that matters

Rub the mixture through a fine sieve. Pounding alone leaves fibrous bits and small pieces of skin and bone that make the texture grainy. Pressing the mixture through a fine sieve breaks down remaining fragments and yields a smoother, more even butter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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