Anchovy Butter?

K

kyheirloomer

Well-known member
So, a long while back I watched Bobby Flay make Parchment-wrapped Filets in Anchovy Butter. I'm finally getting around to giving it a try. Flay used barimundi, but I'm thinking tilapia.

Researching anchovy butter to get some idea of the quantities I find recomendations for everything from 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 flavor addition anchovies provide, but don't want the saltiness to overpower.

Other flavor components were mint, parsley, and cherry tomatoes tossed in a balsomic reduction.

 
No, it's never happened to me, but I have no idea why it didn't work for you. Did you press enter

or something instead of the "save edits"?

 
Uh, uh.

After editing the original, all I pressed was the save edits button. Which then produced a second thread.

Is a puzzlement.

Of course, I find navigating this site to be cumbersome, at best, anyway.

 
I have a love/hate relationship with the paste.

On one hand, it certainly keeps better---I had one tube in the fridge for two days longer than forever, with no apparent loss of quality.

On the other hand, however, I never know how much of it to use. I'm sure there's a comparability chart of some kind---X paste=Yfilets---but I've never seen one.

Which is no doubt why it stayed in the fridge so long. :>)

 
I found this recipe on Recipezaar REC: Roasted Baby Potatoes with Anchovy Butter

This might give you a starting point. I love anchovies so like the reviewer, I think I would start with three anchovies and go from there.

http://www.recipezaar.com/176675

 
Thanks, Dawn.

That's one of several dozens of recipes I looked at while researching anchovy butter.

I like the suble flavor anchovy adds to things, but don't feel you should actually taste the fish. It's like Ceasar dressing or Worchestershire. If the anchovy wasn't there you would miss it. But it doesn't assert itself.

Traditionally, anchovies are used as a salt element in recipes more than a flavoring. In that regard they're similar to Asian fish sauces. And to the original ketchup, which was made with oysters rather than tomatoes.

Anyway, I think you're right. I'll start with 3 filets in a stick of butter and go on from there. Can always add more the second time around, if needed.

 
I know what you mean, I generally use it in recipes that call for a specific amount, but

I think it's approximately 1/4 teaspoon per 1 filet. That's a start, at least.

 
I'm trying to envision mashed filets

and that sounds about right.

I keep vowing to measure four mashed filets everytime I make Ceasar salad. But then quickly forget to do it.

Frankly, it's just as easy for me to use the small cans, and mash the filets as needed. What I don't use gets put in a small jar (used to hold pimentoes) until the next time they're needed.

 
KYHeirloomer....found this proportion re: anchovies/paste

ANCHOVY PASTE:

1 (2 ounces) tube of anchovy paste equals about 5 tablespoons or 1/4 cup

1/2 teaspoon anchovy paste is equal to 2 anchovy fillets

 
Sure did, Marg.

Clicked on edit message, edited my post (you can see the differences in the two) then clicked on the post edits or whatever the phrase is. And wound up with two different threads.

 
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