Few things beat a coin of cold butter melting slowly over grilled fish or steak, especially one mashed with Haranea’s Espelette Pepper Purée, a concentrated organic purée of ripe pepper with a gentle, fruity heat.
Serves 8 · 10 min + 30 min chilling
Ingredients
- 1/2 cup (115 g) unsalted butter, at room temperature
- 1 to 2 tsp Espelette Pepper Purée (Haranea)
- A pinch of flaky salt
- 1 tbsp chopped parsley
- Grilled fish, a steak, boiled potatoes or warm toast, to serve
Method
- Leave 1/2 cup (115 g) of unsalted butter at room temperature until soft.
- Mash in 1 to 2 tsp of Espelette Pepper Purée, a pinch of flaky salt and 1 tbsp of chopped parsley.
- Roll the butter into a log in plastic wrap and refrigerate for 30 minutes, until firm.
- Slice it over grilled fish, a steak or boiled potatoes, or spread it on warm toast.
The star of this recipe: Espelette Pepper Purée, by Haranea.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
