Beurre de Montpellier

Beurre Montpellier or green butter is usually served with salmon but can also be served with any grilled fish.  It will keep for some days in a covered jar but should be brought up to room temperature before serving.

Preparation Time: 20 Mins

Total Time: 20 Mins

Ingredients

20 gms            Watercress

20 gms            Tarragon   

20 gms            Parsley     

20 gms            Chervil      

20 gms            Spinach     

6                    Anchovy fillets         

2 tbs               Capers      

4                    Gherkins    

1                    Egg yolk  - raw        

5                    Hard-boiled eggs      

110 gms          Butter       

6 tbs               Olive oil    

1 tsp               Lemon juice            

Method

Plunge all the watercress, tarragon, parsley, chervil and spinach into boiling water for half a minute.  Drain and squeeze as dry as possible.  Put them in a food processor and blend until smooth.  Then add the anchovy fillets, capers, gherkins, raw egg yolk, hard-boiled eggs and the butter.  Again blend until smooth and, still blending, slowly add the olive oil and then a few drops of lemon juice.