Red-herring Butter
Ingredients
Directions
Remove the skins from the red-herring fillets.
Finely pound the fillets with the butter.
Rub the mixture through a fine sieve.
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-herring fillets
- Provide the main savoury, fishy flavour and the body of the butter.
- Butter
- Adds richness and moisture, and carries the fish flavour into a smooth spread.
The step that matters
Rub the mixture through a fine sieve. Pounding alone leaves fibres and small bits of skin that make the butter gritty. Pressing it through a fine sieve breaks these down and gives a smooth, even texture.
“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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