M a s t e r c la s s 3
Melt the butter in a small pan over a low heat. Once melted, continue heating for about 8 minutes, until it turns slightly darker in colour and the white milk solids rise to the surface.
RECIPE ALICE HART PHOTOGRAPHY JONATHAN KENEDDY FOOD STYLING LUCY O’REILY PROP STYLING JENNY IGGLEDEN
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Divide the fish between the jars, then pour over the remaining clarified butter to seal. Chill for at least 4 hours, or for up to 3 days. To serve, scatter each pot with a pinch of cayenne pepper and enjoy with sliced lemon and toast, if you like.
l Serve the potted l If you don’t have Expert salmon at room any muslin to hand temperature. This when clarifying the tips allows the delicate butter in step 5, use flavours to develop a brand new dishcloth and the butter to soften. or paper coffee filter. l If you’re experimenting l To give the clarified butter with different spins (see a pronounced citrus flavour, ideas, far left), smoked fish top it with a whole slice works well and doesn’t need of lemon before chilling cooking first. Lean, white it in step 6.
fish, such as cod or haddock, should be avoided as these can dry out when potted. l Quick-pickled cucumber is a great side for rich potted fish. Simply toss half a sliced cucumber with 2 tbsp of rice wine vinegar, a pinch of salt and a pinch of sugar. Leave to marinate for 5 minutes before draining.
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