Turbot en Papillote

1. 1

   Rinse the anchovies well to remove their salt.

2. 2

   Run your thumbnail along the backbone of each anchovy to remove the fillets.

3. 3

   Discard the bones and mince the fillets into a paste.

4. 4

   Transfer the paste to a small bowl and mix in the remaining ingredients.

5. 5

   (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated.

6. 6

   Remove from the refrigerator and let stand until softened before using.)

* Per serving · 4 servings · Values may vary.

No additional tips available.