Anchovy butter

James Beard New Fish Cookery

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.

anchovy butter with salmon

Anchovy butter

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.

mashing anchovies

adding lemon to anchovy butter

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.

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About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Dairy, Fish and seafood, Garnish, Sauces and condiments and tagged , , , , . Bookmark the permalink.

6 Responses to Anchovy butter

  1. MyKabulKitchen says:

    I love seafood….so this is a must-get for me…My mom did not cook a lot of fish growing up either but now we are both fans!

  2. suchled says:

    I’d really love to try this recipe but my wife would ask where I got it – that’s if she said anything at all – and if I told her she would spit the dummy and I’d be in for another week of silences. Therefore, maybe that’s not a bad idea. Oh why do I love ladies who blog?

    • leggypeggy says:

      Tell her it came from James Beard or find another recipe online and point to that.
      Speaking of silences, my cousin went demented and crabby in her old age. Her hubby went deaf. It worked well for the both of them.

  3. Sy S. says:

    I love anchovies in an Italian Anti pasta salad, but never really tried it in cooking until now (except as a substitute for fish sauce in Asian/Thai cooking). Also, I never heard of cream 1/2 cup of butter? And I used fresh dill (which I had at hand) and also “Smart Balance” margarine. Chopped up the anchovies and small capers which came in the tin, added the chopped dill, put in a microwave for 10 seconds (to semi-melt the margarine), mixed and added the lemon… Viola, finished in 2 minutes. In was a nice salty taste to otherwise bland Tile Fish….

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