INGREDIENTS

-       Canned anchovy fillets (MSC)
-       1 pack of unsalted butter (250g)
-       2 tbsp chopped parsley
-       2 tbsp chopped chives

PREPARATION

Cut the butter in small blocks and let soften at room temperature. In the meantime finely chop the other ingredients. When the butter is softened you can easily mix it all together.

PROFI-TIP

In order to present the butter in a cheffy way we like roll the butter in foil so we can make nice round slices.

To do so, place a piece of cling film on a clean surface. Scoop the butter in the middle in a sausage form. Fold the cling film over and under and roll over till all cling film is used. This doesn’t have to be very tight. You can tighten it up by twisting the ends.

Put the butter in the fridge to make firm again so you can cut it into nice slices.