A savoury butter (savory US spelling) is a great alternative to a sauce. It's also a way of preserving herbs that you might have left over or growing in your garden.
A lot of people are afraid of making sauces and some don't like heavy sauces because it masks the fish and they can't see any bones.
Also, fish has a tendency to dry out whilst cooking and some butter on top will make it moist again and be the perfect solution to add some taste and moistness at the same time.
I will give you a basic recipe for garlic butter and then a list of possible ingredients you can substitute or add for the garlic and parsley.
Savoury Butter (Savory Butter)
4 oz (100g) butter - softened
1 clove garlic - peeled and crushed
handful chopped parsley
Simply mix the ingredients together - roll into a sausage shape and chill in the fridge.
So easy but so effective.
1 tbspn garlic puree
1 tbspn tomato puree
Juice and rind of 1 lemon
Juice and rind of 1 lime
Juice and rind of 1 small orange
Fresh chopped parsley
Fresh chopped dill
Fresh chopped watercress
Fresh chopped sorrel
Cayenne pepper to taste
Fresh chopped chives
Few cracked fennel seeds
Coarsly crushed black peppercorns
Fresh chopped thyme
Use just one or a mixture to make it different every time.
You can make lots of different types and freeze it.
Either freeze it in the sausage shape or cut it into discs so you can take a little out at a time.
It would be best to freeze say two or four discs with some greaseproof paper separating so you can easily remove what you want - or, put them in a poly bag with a label then into a poly box so they don't get bashed about in the freezer.
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By Liz Alderson
A very easy savoury butter which is perfect to melt over plain cooked fish or vegetables to lift your food to the next level.
Prep Time: 5 minutes
Cook time: 0 minutes
Main Ingredient: butter, herbs