LOOKING for: Anchovy Butter?
So, a long while back I watched Bobby Flay make Parchment-wrapped Filets in Anchovy Butter. I'm finally getting around to giving it a try. Flay used barimundi, but I'm thinking tilapia.
Researching anchovy butter to get some idea of the quantities I find recomendations for everything from 1 to ten filets per stick of sweet butter.
Anybody out there ever make anchovy butter? What ratio did you find worked best? What I'm looking for is that suble flavor addition anchovies provide, but don't want the saltiness to overpower.
Other flavor components in this dish are mint, parsley, and cherry tomatoes tossed in a balsomic reduction.