Pan-Fried Cod With Hazelnut-Lime Butter

Compound butters, or buerre composse, are a chef’s secret weapon for ensuring great taste with their dishes. They intensify the flavors without requiring too much extra effort. They add depth to the flavor profile and counterbalances more acidic flavors while making every meal feel and taste like a premium experience. They work for anything, and just about every dish as well. Compound butter, or finishing butter, is a type of butter that is mixed with herbs, spice blends, and other ingredients that give it a savory or sweet flavor, depending on the ingredients you use. The term compound butter encompasses countless recipes and flavor profiles, with endless possibilities.

Back in my culinary school days, I remember when we were learning about compound butters and how to make them. Again, Chef Averseing had ideas that he wanted us to use, and I had my own ideas. So while the rest of my class was making something else, I went into the walk-ins and started pulling out other ingredients to use for my own compound butters. Once again, Chef Andre would say, “Non, non, non Jeanne, this is not it”. And after I had made was I making, he would once again say, “Jeanne, dis is good”. I heard these phrases quite a lot in my days of studying under Chef Andre. 🙂

I use compound butters all the time, a lot of times without even realizing it. I don’t always make them ahead of time, but I do make them when I add butter as a finish to my sauces. The results are basically the same. This time, I actually did make my compound butter ahead of time. I made a toasted hazelnut-lime butter, with some fresh lemon verbena picked straight from my backyard. I served it over my pan-fried cod. It was a perfect pairing.

Every spring, my backyard is completely taken over by lemon verbena. I don’t mind one bit though. It smells so good, and I try my best to use as much of it as I can, though, every year, I get more and more. I will NEVER be able to use it all up, but that doesn’t mean I stop trying. I add it to everything when I can. 🙂

Hazelnut-Lime Butter

1/2 cup hazelnuts, toasted

2 TBSP lime juice

1 stick or 1/2 cup softened butter

1-2 tsp lime zest

1/4 cup lemon verbena, optional

Place the hazelnuts, lime juice, lemon verbena and lime zest in the food processor and pulse until the nuts are finely chopped.

Add the butter and pulse again until it is all mixed together.

Wrap it in plastic wrap and seal tightly, then store in the refrigerator for up to a month. You can use it for all kinds of dishes and recipes.

This time, I used it to top my pan-fried cod. For the cod, first I patted it dry with a paper towel, then coated it with some flour, salt, pepper, and Peruvian chili lime seasoning. In a very hot skillet, I added some of the hazelnut-lime butter, olive oil and a little lime olive oil and cooked the fish for about four minutes per side, or until golden brown on the outside and white and flaky on the inside.

When the fish was done, I topped it with more of the hazelnut lime butter, and served it with my Mexican vegetable frittata Mexican Vegetable Frittata, roasted potatoes and some warmed ciabatta, with a glass or two of a Spanish white on the side. Delicious and perfect for a lighter spring meal.

Recipes are guidelines. They give you the basics. It is up to you to be creative and to fill in the blanks and to add your own personality and personal touches. 🙂 Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.