Not really a recipe, more a quick spur of the moment posting.

Eating grilled cod tonight and while I was whipping up my favourite compound butter, one derived from the authentic maitre D’s butter; a simple compound butter made from butter, parsley and lemon juice, I figured I might as well take a few shots while I was at it.

So technically this is not a real Beurre Maître d’hôte. I just like that name… a lot.

This is by far my favourite seafood condiment. You cook cod, scallops, gamba’s (giant prawns) in very little oil or butter and slather some of this butter on top afterwards and let it melt all over. It’s positively delicious. On steaks or chicken as well.

Ingredients:

1 stick unsalted butter (115 gr)
1 tbsp lemon juice
1/4 tsp lemon zest
1 very small garlic clove
handful flat-leaf parsley
1/4 tsp fleur de sel
1/8 tsp black pepper
1/4 tsp saffron threads

Directions:

First I steep the saffron in the lemon juice for 10 to 15 minutes.

I use my own dried lemon peel that I powdered, but fresh zest is fine as well.

A little decadence never hurt anyone… I used my fleur de sel.

Add the salt and pepper.

 
You’re supposed to chop and mix all this by hand. I didn’t; I used my food processor. No need to make things harder on yourself than strictly necessary, right?
 

Add the butter, the saffron and lemon juice, garlic and parsley and just blitz.

I’m really looking forward to dinner tonight.

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