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Anchovy Butter Recipe
An excellent compound butter which goes extremely well with steaks and other simply grilled items - including fish.
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For 4 people:
90g/3 oz Butter - at room temperature
6-9 Anchovy Fillets (depending on your love of anchovies) - soaked in a little milk for 15 minutes
a few grinds of freshly-ground Black Pepper
1. Pound the anchovy fillets, then mix them in with the butter.
2. Add a few grinds of freshly-ground black pepper.
3. Form the resulting butter into a sausage shape and cover it with butter paper or tin foil.
4. Refrigerate for a minimum of 2 hours.
To serve - cut the butter into round slices and serve one with each helping.