Montpelier Butter is a traditional French recipe for butter containing herbs, spices and anchovies that is cut and used as a dressing or sauce. The full recipe is presented here and I hope you enjoy this classic French version of Montpelier Butter.
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This is a traditional flavoured butter that's used to create a sauce for steamed or poached fish.
Ingredients:
130g fresh herbs, composed of tarragon, flat-leaf parsley, chervil, chives, watercress and young spinach
30g shallots
3 small gherkins
2 tsp salted capers, rinsed well
2 cloves garlic
6 anchovy fillets
1 raw egg yolk
3 hard-boiled egg yolks
125g unsalted butter, softened
90ml extra-virgin olive oil
Method:
Wash the herbs then plunge into a pan of rapidly-boiling water for 30 seconds. Immediately plunge into ice-cold water then drain and squeeze out any excess water. Add all the ingredients (apart from the olive oil) in a pestle and mortar (or food processor if you wish) and grind until the texture is smooth. Pour the olive oil slowly and stir into the butter mixture.
Once done spoon the mixture onto a sheet of clingfilm and roll into a tight sausage shape. Refrigerate this to set it (it will keep for up to four days in the fridge).
To use, simply cut into rounds and lay these on top of cooked fish so that the butter melts naturally.
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