Green (Venetian) Butter

• 225 g spinach leaves
• 50 g mixture tarragon and watercress
• 30 g canned anchovy fillets, driarned
• 225 g butter
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg

1. 1.add the spinach, tarragon and watercress to a pan of boiling water and parboil for 5min.drain and squeeze out the moisture from the leaves.work in
2. blender or rub thought a sieve(stainer) with anchovy fillets to give a smoth puree.
3. allow the puree cool.
4. 2.beat the butter in bowl until softened and of a creamy consistency.
5. 3.when the puree is cool,add it to the softened butter and mix until evenly.
6. blended.
7. season with salt, pepper and nutmeg.
8. (use with any grilled fish).

spinach leaves, tarragon, anchovy, butter, salt, pepper, nutmeg

Taken from www.food.com/recipe/green-venetian-butter-454073 (may not work)