Ingredients

  • 40g unsalted butter, cubed
  • 1 head of broccoli, cut into florets
  • 4 smoked anchovy fillets, minced

Method

  1. Heat a frying pan over a medium-high heat, add the butter and cook for a few minutes, whisking gently until it begins to foam. Keep cooking until brown specks form on the butter and it begins to have a wonderful nutty aroma.
  2. Meanwhile, cook the broccoli in a pan of slightly salted water. Drain and set aside until the butter is ready.
  3. Take the beurre noisette off the heat and stir in the anchovies. Drizzle over the broccoli.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 29 September 2017

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