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    Butters for Baked or Poached Fish


    Source of Recipe


    Cooking across Three Generations

    Recipe Introduction


    These butters, used sparingly, add flavor to mild fish dishes.

    Recipe Link: http://www.recipecircus.com/recipes/AnnK/

    List of Ingredients




    Pecan Butter
    1/2 cup butter, softened
    2 tablespoons finely chopped walnuts, hazelnuts or pecans
    1/2 teaspoon herb of choice (thyme, parsley, basil, etc.)
    1 1/2 teaspoons lime or lemon juice
    1/2 teaspoon pepper
    1 clove garlic, mashed


    Pine Nut-Orange Butter
    1/2 cup butter, softened
    2 ounces pine nuts, chopped
    1 tablespoon parsley or chives
    1 1/2 teaspoons orange juice
    1/2 teaspoon minced garlic
    Pinch basil


    Green Peppercorn Butter
    1 stick butter, softened
    2 tablespoon green peppercorns in brine,drained and mashed
    1 tablespoon Dijon mustard
    1 tablespoon lemon juice
    1 clove garlic, mashed
    Pinch salt, if desired


    Butter with Red Pepper Puree
    1 stick butter, softened
    1/4 cup roasted red pepper, mashed
    Pinch salt, if desired
    1 clove garlic, minced


    Parsley Butter
    1 stick butter, softened
    1/4 cup fresh parsley, minced
    1 clove garlic, mashed
    1 tablespoon lemon juice

    Recipe



    In a small bowl, combine ingredients.

    Scoop out on a piece of plastic wrap.

    Shape into a log about an inch thick and refrigerate until firm.

    Slice thin slices over hot fish.

    Freeze leftovers, if desired.

 

 

 


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