Best Compound Butter Alton Brown Recipes

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FISH ROLL WITH COMPOUND BUTTER BY ALTON BROWN



Fish Roll With Compound Butter by Alton Brown image

I saw this on Good Eats. Alton Brown is just the BEST! This is really Cool! A Nice Presentation for Christmas Eve!

Provided by Rita1652

Categories     High Protein

Time 31m

Yield 9 serving(s)

Number Of Ingredients 11

2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
salt and pepper, for seasoning
canola oil, for brushing
4 ounces butter, at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
  • Lay out your fillets of salmon, tails away from you.
  • Overlap the fillets of flounder about 1-inch over the tails of the salmon.
  • Then place the scallops on a metal skewer and set at the end of the flounder furthest from you.
  • Sprinkle the herbs over the fish and season with salt and pepper.
  • Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops.
  • Be sure not to roll the plastic into the fish roll.
  • Use a sheet pan to push the roll tightly as you pull the plastic toward you.
  • The roll should be tight and you should be able to remove the sheet of plastic.
  • Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator.
  • Refrigerate for 1 hour.
  • For Compound Butter: In a large bowl using a wooden spoon mix all ingredients.
  • Place the mixture on a piece of parchment and fold the parchment over itself.
  • Pull to form a roll and twist the ends.
  • Place in the freezer for 10 minutes to set up.
  • Preheat your broiler.
  • Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds.
  • Place onto a broiler pan remove paper once on pan and brush each round with canola oil.
  • Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
  • Serve with 1 slice of compound butter on each fish roll.

COMPOUND BUTTER - ALTON BROWN



Compound Butter - Alton Brown image

From Food Network, episode "The Case for Butter". Although the herbs might change, the technique is the reason for posting this recipe. I have had varying luck with flavored butters. Often, they separate during whipping giving a pretty unappealing appearance to the dish. Not knowing if I was whipping it too long or not long enough, I turned to the "expert". So, 5-7 minutes of beating? Glad I have a stand mixer.

Provided by SusieQusie

Categories     European

Time 10m

Yield 2 logs, 32 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
3 -4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced

Steps:

  • Chop the butter into uniform chunks.
  • Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil.
  • Using a stand mixer with the whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 to 7 minutes.
  • Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.
  • Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log.
  • Chill for 2 hours before serving.
  • ****NB: for nutritional info, serving size is about 1 tablespoon.

Nutrition Facts : Calories 113.3, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 1.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1

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