Tonia Todman - Jubilee Lake Fishing Festival

Lime and Lemongrass butter
– delicious with grilled salmon or rainbow trout

Ingredients

1 stalk of lemongrass, white part only, very finely chopped
125g unsalted butter, at room temperature
zest of 1 lime, finely chopped
1 teaspoon lime juice
2 tablespoons finely chopped fresh coriander
1 teaspoon finely chopped, peeled fresh ginger
salt, to taste

Directions

Put all the ingredients for the butter into a bowl and mash them together with the base of a spoon bowl. Cover the butter and put it into a cool spot until needed.

This freezes well – so I suggest you portion it, then freeze it well wrapped until it is air-tight. If needed that night, put the portion in the ‘fridge that morning to soften.

Allow chunks of the butter to melt over cooked fish, or use it in the pan to pan-fry fillets of fish.

Copyright Tonia Todman 2008