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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.

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