NorthWest Kayak Anglers
Not Necessarily Kayak Fishing => Recipes => Topic started by: floatin cowboys on August 18, 2006, 11:15:41 PM
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Some fish have such a delicate flavor that a heavy sauce just completly masks any flavor that the fish may have such as petrole sole or starry flounder or trout . Thats a good time to use a Compound butter.
what is a compound butter you may ask. Well it is just that, flavors that have been "Compounded" together by the use of a morter or simply by chopping them together very finely. Say for instances chive and garlic, chop the garlic very fine, or roast it in the oven until it is creamy and smooth. If you do roast it set it aside to cool completely. Take your chive and chop it really fine and set it aside. I should ad that before you start this project you should pull out a pound of butter and let it soften at room temp. If you have a kitchen aid mixer use the paddle attachment. If not, use a food processor with the plastic blade or a big bowl and mixing spoon or potatoe masher. Put the butter in the bowl and start to mix it by its self to get it working, ad your flavoring, garlic and chive, ginger and wasabi, Shallots, cracked black pepper and worstashire. What ever your little heart desires. mix it together thourghly, if using a machine get it to a whipped stage. After this is done take some Wax paper and tear off a sheet big enough to be able to roll the butter in to a log. Using a rubber spatula lay the butter on one end of the paper and spread it so that it is even at boh ends, leave some room at the ends to twist the paper and tie it off like a big sausage. Now go ahead and roll it up like a log and get it as round and even as you can trying to keep it tight. tie off the ends and put it in the fridge or the freezer. The next time you have a nice fish that you want to broil or bake you just have to slice off a piece of butter and top you fish either before or even after it is cooked.
There is no end to the flavors you can make and the uses for it go on for ever, even on baked potato or even a nice steak.
For a steak I like to prepare it like fried icecream so when it breaks open it flows nicely over the meat. :P
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POLEPOLE,
As administrator of this site I think you should post drool warnings before any more of FLOATINS recipe's are shown.
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Yup ... floatin chefboy is making me hungry. I'm going to have to try out some of his recipes. Good food is a good way to keep the WAF/GAF high.
-Allen
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Ahww shucks (kicking at dirt) Thanks thats always nice to hear. ::)