Hugh Fearnley-Whittingstall
It's a case of seafood - eat it on River Cottage 2009 - especially when it comes with this buttery beauty
Watch Hugh making spiced butter
1. First clarify the butter: put it in a heavy based saucepan on a very low heat and melt it very gently, so that the clear golden fat and the milk solids separate. Skim off any white, foamy solids from the top of the butter, then ladle out the golden clarified butter fat, leaving more white solids at the bottom of the saucepan. Discard these.
2. In a frying pan over a low heat, heat the clarified butter. Add the garlic and sizzle gently for a minute or two just to mellow it a little, but do not let it colour. Take the frying pan off the heat and add the lemon zest and thyme. Stir for a few seconds, then add the spices and salt.
For potted trout: Remove the skin and bones from one large cold, cooked trout, and flake the flesh. Spread out the trout on a plate. Trickle over most of the spiced butter and mix gently. Spoon the mixture into a spotlessly clean Kilner or Le Parfait jar – or another sealable jar - packing it in firmly and ensuring there are no air pockets. Pour the remaining spiced butter on top to seal the mixture. Leave to set, then seal the jar. Store in a cool, dry place, where it should keep, unopened for up to two weeks. Once opened, store in the fridge and use within a day or two.
For fried shrimps: To serve 4, cook about 500g shrimps in boiling salted water (1 tbsp salt to every pint of water – or use sea water) for just a minute or so, until they turn opaque. Drain. When cool enough to handle, remove the heads and the bottom third of the tail shells, leaving the main body shells intact. Heat about 50g of the spiced butter in a small frying pan over a medium heat. Fry the shrimps in it for about 30 seconds, then serve straight away, with good bread.
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