Print
RECIPE: Kelp Lemon Butter for Fish
- Yield: Serves 2 dinners for 4. 1x
Description
This makes a great sauce for fish. I’ve used it on crispy local fluke and scallops
but try it with your favorite fish preparation.
Ingredients
Scale
- 1/2 cup fresh Martha’s Vineyard kelp, chopped
- 8 tablespoons butter (1 stick), room temperature
- 1 tablespoon shallots, minced
- 2 teaspoons fresh tarragon, chopped
- 1 teaspoons lemon zest (from about 1 lemon)
- 1 tablespoon lemon juice
Instructions
- Place all the ingredients in a mixing bowl. Using a fork, press the butter and other ingredients together until evenly combined. I place the mixture on a piece of plastic, in the rough shape of a stick of butter. Roll up and twist the ends together. Refrigerate until ready to use.
- To use: If the piece of fish I’m using is cooked in a heavy skillet, I usually wipe out the skillet when the fish is done before adding the compound butter. Usually the sauce serving is 1 to 2 tablespoons of the kelp butter compound per serving. Melt the compound in the pan and cook on medium-low a few minutes so shallots are cooked. Add additional lemon juice, if needed. Spoon sauce around the fish.
