Anchovy Butter Food

ANCHOVY BUTTER

Anchovy Butter image

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Low Carb Quick & Easy Father's Day Backyard BBQ Condiment Butter Anchovy Paprika Bon Appétit

Number Of Ingredients 6

Ingredients

1/2 cup softened unsalted butter
4 minced garlic cloves
8 anchovies packed in oil, drained and minced
1/2 teaspoon hot paprika
1/2 teaspoon fresh lemon juice
Kosher salt

Steps:

In a medium bowl, combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread on steak. Or transfer to waxed paper, roll into a cylinder, chill, and slice.

BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)

Bagna-Cauda Butter (With Garlic and Anchovies) image

Provided by Food Network

Categories condiment

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup chopped garlic
2 tablespoons very finely minced anchovies
1 cup unsalted butter, at room temperature
sea salt, preferably Gray salt
1 tablespoon very finely minced fresh Italian (flat-leaf) parsley

Steps:

Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.

SALMON WITH ANCHOVY-GARLIC BUTTER

Salmon With Anchovy-Garlic Butter image

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that's mitigated by the creaminess of the butter. It's a quickly made, weeknight-friendly dish that's far more nuanced than the usual seared salmon - but no harder to prepare.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
1/2 teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
1/2 lemon
Fresh chopped parsley, for serving

Steps:

Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams

ANCHOVY AND GARLIC TOAST

Anchovy and Garlic Toast image

With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.

Provided by Antonia Lofaso

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large baguette (12 inches), halved crosswise, then lengthwise
1 garlic clove
4 tablespoons extra-virgin olive oil
5 tablespoons high-quality, unsalted grass-fed butter, at room temperature
24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara
Flaky sea salt, such as Maldon, for serving
2 tablespoons chopped Italian parsley

Steps:

Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

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