Strawberry flavored compound butter for fish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Overripe strawberries |
| 1 | tablespoon | Fresh jalapeno pepper, |
| Seeded and roughly chopped | ||
| 1 | To 2 shallots | |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Honey |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | pounds | Sweet butter, softened |
Directions
Wash and clean berries, and allow to air dry.
In a food processor, finely chop jalapeno, shallots and berries. Add lemon juice, honey, salt, and pepper. Process until smooth. Add butter and continue to process until smooth. Scoop butter onto parchment paper, scraping the sides of the processor with a rubber spatula. Roll compound butter into a sausage shape, using parchment as casing, and freeze.
Cut butter into coins and place on grilled fish fillets such as red snapper
Yield: 6 (4-ounce) logs flavored butter MICHAEL'S PLACE SHOW #ML1CO2
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