Fish and Seafood Butters

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Flavoured Butters to Accompany Fish

Flavoured Butters for Seafood

For centuries professional chefs have been using "compound butters" to add a boost of flavour and a satisfying richness to fish and meats. These can be created and kept chilled or even frozen for later use. The examples given here are really just a starting point as there is no limit to what you can create. You can put this butter on the fish while cooking or serve it on the fish melting at the table. Why not put a knob of flavoured butter on some half shell scallops and grill for 5 minutes, just give flavoured butters a try and you'll love it.

Anchovy Butter

Anchovy Butter

Ingredients
100g Softened Butter
4/5 Anchovy Fillets

Method
1. Place the Anchovies in a bowl and mush with a fork to a smooth paste
2. Add the softened butter and mix well.
3. Lay a square of tinfoil in a worktop and lightly brush with butter
4. Then place a square of cling film on the top sticking them together.
5. Now spoon on the butter and roll into a sausage shape pinching the foil at either end.
6. Chill in a refrigerator for a few hours and then slice into rounds.
7. This is now ready to use, but it keeps for a week in the fridge and freezes very well too.

Dill Butter

Dill Butter

Ingredients
100g Softened Butter
A small handful of Dill (chopped)

Method
1. Place the dill in a bowl.
2. Add the softened butter and mix well.
3. Lay a square of tinfoil in a worktop and lightly brush with butter
4. Then place a square of cling film on the top sticking them together.
5. Now spoon on the butter and roll into a sausage shape pinching the foil at either end.
6. Chill in a refrigerator for a few hours and then slice into rounds.
7. This is now ready to use, but it keeps for a week in the fridge and freezes very well too.

Parsley Butter

Parsley Butter

Ingredients
100g Softened Butter
A small handful of Flat Parsley (chopped)

Method
1. Place the parsley in a bowl.
2. Add the softened butter and mix well.
3. Lay a square of tinfoil in a worktop and lightly brush with butter
4. Then place a square of cling film on the top sticking them together.
5. Now spoon on the butter and roll into a sausage shape pinching the foil at either end.
6. Chill in a refrigerator for a few hours and then slice into rounds.
7. This is now ready to use, but it keeps for a week in the fridge and freezes very well too.

Pink Peppercorn Butter

Pink Peppercorn Butter

Ingredients
100g Softened Butter
2 tsp of Pink Peppercorns (Crushed)

Method
1. Place the crushed pink peppercorns in a bowl.
2. Add the softened butter and mix well.
3. Lay a square of tinfoil in a worktop and lightly brush with butter
4. Then place a square of cling film on the top sticking them together.
5. Now spoon on the butter and roll into a sausage shape pinching the foil at either end.
6. Chill in a refrigerator for a few hours and then slice into rounds.
7. This is now ready to use, but it keeps for a week in the fridge and freezes very well too.

Citrus Butter

Citrus Butter

Ingredients
100g Softened Butter
The zest of 1 Lemon (grated finely)

Method
1. Place the lemon zest in a bowl.
2. Add the softened butter and mix well.
3. Lay a square of tinfoil in a worktop and lightly brush with butter
4. Then place a square of cling film on the top sticking them together.
5. Now spoon on the butter and roll into a sausage shape pinching the foil at either end.
6. Chill in a refrigerator for a few hours and then slice into rounds.
7. This is now ready to use, but it keeps for a week in the fridge and freezes very well too.

Nut-Brown Caper Butter

Ingredients
25g/1oz Butter
1/2 Lemon, zest and juice
1 tbsp Capers, drained
1 tbsp chopped fresh flatleaf Parsley

Method
Heat the butter and lemon zest in the frying pan used to cook the fish, stirring until the butter is melted and turns a nut-brown colour. Remove from the heat and stir in the capers, parsley and lemon juice.