Basil butter from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 04, 2012

    p. 409 Wonderful. Summertime in a spread! I can’t say I’ve made a lot of compound butters and I debated whether to bother with this one but I’m so glad I did, it’s absolutely terrific and I’m making several more rolls to freeze so we can enjoy the wonderful summery taste of basil all year round. Rick’s method of blanching the leaves definitely preserves basil’s brilliant green colour and the freshness and intensity of the basil flavour in our finished dishes far exceeded our expectations. Aside from the fish dishes, we’ve used this on fresh and grilled bread, steamed rice, steamed veggies and pasta. I wholeheartedly recommend this.

  • Delys77 on July 23, 2012

    Pg 409 Delicious butter that would pair well with fish, vegetables, breads, or maybe chicken. The lack of liquid means it comes together super easily. The notes of garlic and basil are just right in these quantities.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.