New fish cookbook, 496pp.
by James Beard
Little Brown and Company, New York, 1976
Cooking on page 32
Even though my mother was an amazing cook, she never cooked much fish. She liked fish a lot, but we lived in Nebraska—smack in the middle of the USA—and fresh fish and seafood weren’t all that easy to come by.
As a result, I’ve always felt my knowledge of fish cookery was sketchy at best. So I was thrilled to find this gem for $5 in a secondhand bookstore in Oklahoma.
The back cover is devoted to praise for James Beard and the book and I look forward to cooking way beyond page 32, which has three recipes for flavoured butters.
Ingredients and method
Cream 1/2-cup butter until it is light. Fold in 6 anchovy fillets, finely chopped, or use anchovy paste to taste. Add a few drops of lemon juice and 1 teaspoon chopped parsley.
You may melt the butter and stir in the anchovy paste. Season with a few drops of lemon juice.
How it played out
It’s summer in Australia, so I left the butter out of the fridge for a couple of hours and it was easy to mash it with a fork.
Then I chopped the anchovies and parsley and stirred them in with a generous squeeze of lemon juice. Served with baked salmon fillets, corn on the cob and the fabulous easy picnic broccoli salad I posted not long ago.
Wow, what a delicious and easy-to-make accompaniment to fish.
This was dished up during another Bloddy Girl weekend in Rosedale on Australia’s South Coast. The gals reckoned the balance of flavours was perfect.
Last time we got together, I made a different fish dish from page 32—tamater wali machhi.
Be sure to check our my travel blog.