I hesitate to write recipes that are just so simple, but recently I was reminded of the versitility of how a simple flavoured butter can be used to dress and enhance tastes.
Consider grilled or steamed fish, meat or vegetables, bread and other accompaniments. Grilled vegetables are particularly popular this month; enhance them with a flavoured butter.
During my visit to South Australia, I enjoyed a diverse culinary experience in several restaurants. Many offered unique combinations of exceptional South Australian produce, while others, such as Skillogalee Winery Restaurant in the Clare Valley, provided simple, conventional fare that was ideal for visitors to wineries seeking a relaxing afternoon.
Our group of four sat in the garden and one of the dishes we chose to share was Port Lincoln whole sardines served with lime and parsley butter with bread.
We ordered 2 serves of these sardines.
This modest yet delicious preparation highlights how a simple ingredient can significantly enhance a dish.
The Beurre Maître d’Hôtel, also known as Maître d’Hôtel butter or compound butter, is a mixture of butter, herbs, pepper and lemon juice. Typically formed into a cylinder and sliced, it was a popular garnish for grilled steak in high-end restaurants during the 1980s and 1990s. This technique was notably used by establishments such as The Arkaba Steak Cellar in Adelaide.
With a little imagination, different herbs instead of parsley will impart different flavours and grated lemon or lime peel will boost the citrus taste.
RECIPE FOR MAKING LIME AND PARSLEY BUTTER
To make lime and parsley butter sufficient for four to six sardines and bread, begin with one cup of unsalted, high-quality butter at room temperature. Add one to two teaspoons of lime zest, two teaspoons of fresh lime juice, one tablespoon of finely chopped fresh parsley and a little salt and pepper to taste.
Use a fork to beat the butter in a bowl until smooth and creamy. Mix in the zest, juice and gradually add the parsley, salt and pepper until thoroughly combined.
Taste the dish and adjust the ingredients as necessary to suit your preference. Allow it to rest in the refrigerator to restore consistency and enhance the flavour.
For storage, wrap the dish in foil or baking paper and refrigerate until ready to use.
Grilled fish, including sardines, can be used as well as other meats and vegetables.
Herbs such as rosemary, thyme, sage, dill, basil, fennel fronds, tarragon, chives, oregano, marjoram and coriander can be substituted for parsley.
Garlic, ginger, horseradish, paprika, pink pepper, spices….need I go on?
Other combinations:
I will add that I prefer finely chopped anchovy fillets combined in butter. Begin with 1 tablespoon of chopped anchovies to 1 cup of butter and add more if desired.
For miso butter, begin with 1 tablespoon of white miso and proceed as above. Red or brown miso can also be used.
Recently, I also experimented with mixing chopped lavender leaves into butter to serve with scones. A small amount is recommended to avoid a medicinal flavour.
THE HUMBLE SARDINE, A SUSTAINABLE CHOICE
SARDINES, grilled or barbecued with Sicilian dressings
SARDINE, CRUDE E CONDITE; raw and marinaded)
