Turbot en Papillote

• 6 whole salted anchovies (about 1 1/2 ounces), available at Italian or Greek food stores
• 4 ounces (1 stick) unsalted butter, softened
• 1 teaspoon minced shallots
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon minced garlic
• 1/8 teaspoon freshly ground white peppe

1. Rinse the anchovies well to remove their salt.
2. Run your thumbnail along the backbone of each anchovy to remove the fillets.
3. Discard the bones and mince the fillets into a paste.
4. Transfer the paste to a small bowl and mix in the remaining ingredients.
5. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated.
6. Remove from the refrigerator and let stand until softened before using.)

anchovies, unsalted butter, shallots, thyme, salt, lemon juice, garlic, freshly ground white peppe

Taken from www.foodnetwork.com/recipes/turbot-en-papillote-recipe.html (may not work)