Tuesday, September 6, 2011

Lemon Thyme Compound Butter

One of my favorite go-to gourmet fixes is a great compound butter. Basically, its butter with some flavors added to it. The varieties are endless and can range from savory to sweet. I love to make a big batch and keep it in the fridge to liven up a meal. Tonight's dinner is lingcod, topped with a Lemon-Thyme Compound Butter. Cooking of the fish can vary with this technique, so you can poach, steam, pan fry, broil, or cook on the barbeque. Tonight, I decided to pan fry. The fish variety can also be changed; any white fish would be great, even salmon. Here is how I made the butter...
Lemon Thyme Compound Butter
1/2 cup (1 stick) of butter, softened
Zest of 1 lemon
1 tablespoon of fresh thyme, I used lemon thyme
2 tablespoons chopped fresh parsley
1 small garlic clove, finely grated
Salt/pepper to taste (I used smoked salt)

Stir all the ingredients together. On a piece of parchment or plastic wrap, shape the butter into a rough log shape. Roll up and refrigerate until firm. Slice into thin discs, then top hot fish.

Other uses for this butter - add to some angel hair pasta for a quick side dish. Top baby potatoes with a couple discs. Spread on toast - the possibilities are endless!
Dinner is pictured above! Lingcod (caught on the latest fishing trip) with the Lemon Thyme Compound Butter, Green beans (from the garden), and bowtie pasta salad, made with homemade pesto, some sour cream, and some buttermilk. Perfect end to a good day!

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