Nasturtium and Pernod Butter
From Andrew Hewson
Hewson says this is a great secret weapon to use when cooking seafood. He takes halibut or salmon off the grill, places a chunk of this butter on top and lets it melt for a presentation that tastes as beautiful as it looks.
- 1 small shallot, diced
- 2 garlic cloves, minced
- 1/2 lb. unsalted butter at room temperature
- 8 nasturtium leaves, cut into thin strips
- 6 nasturtium flowers, roughly chopped
- 1/2 t. Pernod
- salt and freshly ground pepper to taste
Sweat the shallots and garlic in a small pan over medium heat with a bit of butter just to soften them, then set them aside to cool. Soften the rest of the butter in a mixing bowl; add the nasturtium leaves and flowers, cooled shallots and garlic, Pernod, salt and pepper. Mix everything together well, then roll the butter into logs, about 1/2-inch by 2 inches long, using waxed paper. Store in the fridge or freezer until ready to use, then slice off individual discs however thick you want them.