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Prep Time: 3½ Hours
Yields: 8 Servings

Compound butters are butters flavored with other ingredients. When melted over a sizzling steak, fish or platter or vegetables, it further enhances the dish. The most famous of the compound butters are the maître d’hôtel herb and steak butters used in most high-end steak houses. This recipe is perfect for fish.

Ingredients for Butter:
¼ cup raisins
⅓ cup capers
1 (8-ounce) roll Bittersweet Plantation Dairy Butter
⅛ tsp kosher salt
⅛ tsp cracked black pepper
zest of 1 lemon, grated
1 tbsp chopped chives

Method for Butter:
In a small bowl, combine raisins and ½ cup hot water. Cover and let soak 2 hours then drain. In bowl of food processor, combine raisins, capers, butter, salt, black pepper and lemon zest and pulse until well combines. Stir in chives. Transfer to large sheet of wax paper and roll into a 6-inch long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.

Ingredients for Salmon:
8 (6-ounce) salmon fillets, preferable wild
2 tsps kosher salt
1 tsp freshly ground black pepper
2 tbsps vegetable oil, divided

Method for Salmon:
Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin side up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3–4 minutes. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining oil and repeat with remaining 4 fillets. To serve, slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.
























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