Thursday, July 1, 2010

how to make a roe butter

In the summer I make a lot of seafood (Summer is year round in the Dominican) and nothing pairs with with seafood quite like a good butter and lemon sauce.  When you want to knock that flavor profile up a notch and give your sauce a little complexity let's talk fish eggs. For this the cheap Roland in grocery aisle or the carp roe from Chinatown will do just fine. No big dollars are needed to get big taste.

For 8 to 10 servings take 1/4 pound of butter and melt it along with 4 anchovies. Add 1/8 (amount can vary) of cheap caviar and pulse the melted butter, anchovy, caviar mix in the blender, put back on the stove and warm just before serving the fish.

Pour the butter on the filet and give it a big squeeze of fresh lime juice and serve. If you have a little parsley or chopped basil toss it on as well.

In a restaurant you could easily pay 30 bucks for something that takes all of 5 minutes to make.

I don't care if you don't like anchovies, they add both salt and a complexity of flavor so stop thinking about hairy little filets and just go for it.

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