| Yield 1X: | 27.55 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Butter | ||
| Portions: | 18.4 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Unsalted butter, room temperature | 1 | 2 | 3 | |||
| Dijon mustard | 1.00 | 2.00 | 3.00 | |||
| Lemon zest – 2 lemons | 0.25 | 0.50 | 0.75 | |||
| Freshly squeezed lemon juice – 2 lemons | 2.00 | 4.00 | 6.00 | |||
| Black pepper | 0.10 | 0.20 | 0.30 | |||
| Salt | 0.20 | 0.40 | 0.60 | |||
| Capers, drained | 4.00 | 8.00 | 12.00 |
Place all items except capers into the work bowl of a robot coupe, and process until soft and smooth. Remove the top, and use a spatula to scrape lid and sides. Add capers, and process just until mixed evenly.
Transfer compound butter to a piece of parchment paper, and roll into a cylinder 1″ in diameter. Label, date, initial, and refrigerate.
To serve, remove the paper, and slice into 1/2″ discs.
To serve, remove cooking oil from the pan used to sauté the fish, and add the compound butter disc. When the butter bubbles and begins to brown, add 1 t. of chopped parsley. Spoon sauce over fish.