Dill Caper Compound Butter for Fish
Ingredients
- 450g softened Kerrygold Pure Irish Unsalted Butter
- 1/2 tsp course sea salt
- 1/4 freshly ground black pepper
- 2tbls capers
- Zest of 1/2 lemon
- 4 cloves garlic, crushed
- 1tsp English mustard powder
- 4 fresh dill, roughly chopped
- Baking parchment
Directions
This is a fantastic little treasure to have in the fridge to brighten up vegetables or a piece of grilled or pan fried fish. No need to make a sauce, simply slice a 'coin' of butter and allow to melt over the hot dish, imparting fresh flavours of lemon and dill and some tang from the capers and mustard. - Rozanne Stevens
- Knead the salt, pepper, capers, lemon zest, mustard and dill into the softened butter.
- On a piece of parchment paper, shape the butter into a log. Twist the ends of the paper like a Christmas cracker. Cover tightly with clingfilm.
- Freeze for up to two months and slice off coins when needed.
