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.
1/2cup fresh Martha’s Vineyard kelp, chopped
1 stick of butter, room temperature
1 Tbsp. shallots, minced
2 tsp. fresh tarragon, chopped
1 tsp. lemon zest (from about 1 lemon)
1 Tbsp. lemon juice
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 Tbsp. 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.
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.