Turbot en Papillote

Total Time:
2 hr 40 min
Prep:
2 hr 30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Anchovy Butter:
  • 6 whole salted anchovies (about 1 1/2 ounces), available at Italian or Greek food stores
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 teaspoon minced shallots
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon minced garlic
  • 1/8 teaspoon freshly ground white peppe
Directions
  • Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.)


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