chef tip: anchovy butter
Anchovies may be an acquired taste, but once you've come to love them there is no going back. The tiny cured fish taste like a briney, pungent bite of the ocean and bring a wonderful complexity to many dishes that I would never have thought of before.
Our chefs prepare anchovy butter regularly in the girl & the fig kitchens to serve in array of dishes, but, most commonly, alongside fresh heirloom radishes. Savory, umami-rich anchovy butter paired with the crunch and bite of a fresh radish is something everyone should try at least once! An added bonus – consuming healthful fats (like good quality butter) actually help you to better assimilate nutrients from your vegetables. As if we needed an excuse to eat butter!
Anchovy butter is ridiculously simple to prepare, keeps well in the fridge, and can be used in many ways (don't worry, it doesn't make your food taste "fishy"). Once you have it around, we promise that you'll keep thinking up new uses for it! To get you started: on a seared steak, tossed with delicious garden vegetables, new potatoes with fresh herbs and anchovy butter, or a la the girl & the fig, alongside just-picked heirloom radishes with a touch of sea salt. Sublime.
1/2 pound butter
8-10 anchovies in oil (approximately 1/2 ounce)
Grey sea salt
Allow butter to come to room temperature. Drain anchovies and place in food processor, add butter, and pulse to combine. Season to taste with grey salt. Store in air-tight container in fridge. Enjoy with abandon!