ROASTED SALMON WITH SCALLOPS AND MUSTARD BUTTER
Steps:
- Preheat the oven to 450 degrees F.
- Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
- Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
- Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.
GRILLED SEAFOOD PLATTER WITH MUSTARD BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the mustard butter: With a rubber spatula, mix together the butter, both mustards, lemon zest and salt in a small bowl. Form into a 1-inch log on a large piece of plastic wrap and wrap tightly. Refrigerate for at least 4 hours.
- Preheat the grill to medium high.
- For the salmon: Sprinkle the salmon fillets with the salt and rub with the oil. Place on the hot grill, flesh-side down, and cook undisturbed for 4 minutes. Using a fish spatula, flip the salmon and cook for an additional 4 to 5 minutes or until cooked to your liking. Remove the salmon to a platter. Unwrap the mustard butter and slice thinly. Place a few slices on each fillet. Cover the fillets with foil to keep warm while preparing the lobster.
- For the lobster: Sprinkle the lobster tails with the salt and drizzle with the oil. Place on the grill, meat-side down, and cook for 3 minutes or until golden brown. Flip the tails and top with a few slices of mustard butter. Finish cooking for an additional 4 minutes or until the meat is opaque and just cooked through. Add the lobster to the platter with the salmon and serve with additional mustard butter on the side.
HAMBURGERS WITH MUSTARD BUTTER
Molly O'Neill introduced this hamburger to The Times in 1994, a firm patty wrapped around a pat of sharp mustard butter that melts throughout the meat. It is a noble sandwich that elevates a regular burger into the realms of the sublime.
Provided by The New York Times
Categories lunch, burgers, main course
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.
- Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness.
- Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 42 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 640 milligrams, Sugar 4 grams, TransFat 2 grams
MUSTARD BUTTER WITH BASIL AND CAPERS
Categories Condiment/Spread Dairy Mustard Vegetarian Quick & Easy Basil Capers Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.
- Slice mustard butter as needed.
MUSTARD BUTTER
This is good as a sandwich spread, but also good with fish or asparagus.
Provided by Lynette !
Categories Spreads
Time 10m
Number Of Ingredients 9
Steps:
- 1. Combine all ingredients in a medium bowl, and stir well with a wire whisk.
- 2. Shape butter mixture into a ball, and chill until firm.
- 3. Let butter soften slightly before serving. Serve as a spread for sandwiches.
MUSTARD LEMON BUTTER
Can be prepared in 45 minutes or less but requires additional unattended time.
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.
MUSTARD BUTTER
This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.
Provided by AuLait
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg
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