Making Herb Butter for Seafood
This is the simplest way to elevate grilled, steamed, or seared fish. The key is using butter that has truly come to room temperature, not melted, so it holds the herbs in suspension.
Butter temperature is your only real obstacle.
If the butter is too cold, the herbs won't incorporate evenly; if it's too warm, the butter will separate and get greasy. Aim for the texture of thick paste.
- Mixing bowl
- Silicone spatula
- Parchment paper
- Microplane
What goes in.
- 1 cupunsalted butter, softened
- 2 tbspfresh parsley, finely minced
- 1 tbspfresh chives, snipped
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1 clovegarlic, grated into a paste
Whip the butter first
Before adding any herbs, beat the butter solo until it turns from yellow to ivory. This trapped air makes the butter melt more cleanly across the surface of the fish.
The method.
Prep the herbs
Mince your parsley and chives as finely as possible. Any large stems will create pockets that prevent the butter from slicing cleanly later.
Whip the base
Place the softened butter in a bowl. Use your spatula to beat it against the sides until it is smooth and noticeably lighter in color.
Combine
Add the herbs, lemon zest, garlic paste, and salt. Fold gently until the herbs are distributed evenly throughout.
Form the log
Spoon the butter onto one end of a sheet of parchment paper. Roll it into a tight cylinder, twisting the ends of the paper to compress the butter into a firm shape.
Chill
Refrigerate for at least one hour. The butter must be firm enough to cut into clean, sharp-edged circles.
Other turns to take.
Spicy Chili Butter
Add one teaspoon of crushed red pepper flakes or finely minced fresh bird's eye chili for heat.
Tarragon-Shallot Butter
Swap parsley for fresh tarragon and add one small, finely minced shallot for a French profile.
When it doesn't go to plan.
Pat your herbs completely dry after washing them; excess water will cause the butter to separate.
Use a microplane for the garlic so it integrates into the fat rather than leaving gritty chunks.
If you are in a rush, place the butter log in the freezer for 15 minutes instead of the fridge for an hour.
The ones that keep coming up.
Can I use salted butter instead?
You can, but omit the added sea salt to prevent the butter from becoming overly aggressive.
How long will this stay good?
It keeps in the refrigerator for up to one week, or in the freezer for three months if wrapped tightly in plastic.
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