kyheirloomer
Well-known member
So, a long while back I watched Bobby Flay make Parchment-wrapped Tilapia Filets in Anchovey Butter. I'm finally getting around to giving it a try.
Researching anchovy butter to get some idea of the quantities I find recomendations for everything form 1 to ten filets per stick of sweet butter.
Anybody out there ever make anchovy butter? What ratio did you find worked best? What I'm looking for is that suble addition anchovies provide, but don't want the saltiness to overpower.
Researching anchovy butter to get some idea of the quantities I find recomendations for everything form 1 to ten filets per stick of sweet butter.
Anybody out there ever make anchovy butter? What ratio did you find worked best? What I'm looking for is that suble addition anchovies provide, but don't want the saltiness to overpower.