I hesitate to write recipes that are just so simple, but recently I was reminded how a simple herb butter can enhance simply grilled or steamed fish, meat or vegetables, bread etc. Grilled vegetables seem to be the pick of the month – enhance them with a flavoured butter.
While in South Australia I ate and drank very well in a number of restaurants, most had unusual combinations of excellent South Australian produce, others like Skillogalee Winery Restaurant in the Clare Valley had simple fare, more conventional and perfectly geared to the wide range of people who visit wineries and can enjoy 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.
So modest, but so delicious. Sometimes we forget how something so quickly and simply made can really enhance a dish.
Some of you may remember the craze for the Beurre Maître d’Hôtel, also referred to as Maître d’Hôtel butter or Compound butter – It is simply butter combined with herbs, pepper and lemon juice and typically formed into a cylinder and sliced. A circular disc of Maître d’Hôtel butter was centrally plonked on top of a grilled steak – a technique used by many high-end steak houses in the eighties and early nineties…. people in Adelaide may remember The Arkaba Steak Cellar.
With a little imagination, different herbs instead of parsley will impart different flavours and grated lemon or lime peel will boost the citrus taste.
To make lime and parsley butter sufficient for 4-6 sardines and bread begin with 1 cup unsalted good quality butter at room temperature, 1-2 teaspoons of lime zest, 2 teaspoons of fresh lime juice, 1 tablespoon of fresh parsley chopped very finely and a little salt and pepper to taste.
Use a fork to beat the butter in a bowl until smooth and creamy. Mix zest, juice and gradually add parsley salt, and black pepper into the butter until thoroughly combined.
Taste it and if it is necessary to alter it add more of any of the ingredients to make it to your taste. Rest in the fridge to return consistency and enhance the flavour.
If you wish to store it and give it that 1980’s shape, wrap it in foil or in baking paper keep it in the fridge until ready to use.
All grilled fish and not just sardines can be used, as all meat and vegetables.
Instead of parsley, add different herbs – rosemary, thyme, sage, dill, basil, fennel fronds, tarragon, chives, oregano, marjoram, coriander are simple examples.
Garlic, ginger, horseradish, paprika, pink pepper, spices….need I go on?
Only to say that I rather like finely chopped anchovy fillets combined in butter – begin with 1 tablespoon of chopped anchovies to 1 cup pf butter and add more if it is not to your taste.
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 tried mixing some chopped lavender leaves into butter to present with scones. Not too much lavender or it could taste medicinal.
