Green (Venetian) Butter

1. 1

   1.add the spinach, tarragon and watercress to a pan of boiling water and parboil for 5min.drain and squeeze out the moisture from the leaves.work in

2. 2

   blender or rub thought a sieve(stainer) with anchovy fillets to give a smoth puree.

3. 3

   allow the puree cool.

4. 4

   2.beat the butter in bowl until softened and of a creamy consistency.

5. 5

   3.when the puree is cool,add it to the softened butter and mix until evenly.

6. 6

   blended.

7. 7

   season with salt, pepper and nutmeg.

8. 8

   (use with any grilled fish).

* Per serving · 4 servings · Values may vary.

No additional tips available.