Recipe - Herb Crusted Trout With Shiitake Sticky Rice And Shiso Oil

1 cup Basic butter
1 tablespoon Herb finely chopped
Salt to taste
One fourth teaspoon Pepper powder

If the butter has been in the refrigerator and is hard, soften.

Do this by keeping it out for an hour to bring to room temperature.

You may use fresh or dried (finely crushed) herbs.

Mix in all ingredients together with a fork till well blended.

Note:

This butter may be used as spread over breads, or as flavouring in curries.

Use any herbs of your choice, eg. mint, parsley, chives, dill, basil,
thyme, etc.

A combination of any of the above also makes an interesting flavour.

Making time: 710 minutes

Makes: 1 cup

Shelf life: 67 days dried herbs, 23 days fresh herbs

Converted by MC_Buster.

Converted by MM_Buster v2.0l.