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Le Chaudron recipe
Beurre d'anchois à la fleur de sel
Anchovy butter with flaky sea salt
⏱ 10 minServes 6Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)Breton salted butter, softened
150 g (5 oz)anchovy fillets in oil
3 clovesgarlic, crushed
Juice of ½ lemon
1bunch of flat-leaf parsley, chopped
1 pinchfreshly ground pepper
1 pinchfleur de sel (flaky sea salt)
- 250 g (9 oz) Breton salted butter, softened
- 150 g (5 oz) anchovy fillets in oil
- 3 cloves garlic, crushed
- Juice of ½ lemon
- 1 bunch of flat-leaf parsley, chopped
- 1 pinch freshly ground pepper
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the butter out of the fridge 1 hour ahead to soften.
- Drain the anchovies.
- Mash them to a paste with a fork in a bowl.
- Add the softened butter and beat until smooth.
- Stir in the pressed garlic, lemon juice and chopped parsley.
- Season to taste with flaky salt and freshly ground pepper.
- Transfer to a jar and refrigerate for 2 hours. Serve with toast or raw vegetables.
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