Unsalted Gourmet Butter
Unsalted Tartine et Cuisine
Lay out a sheet of aluminium foil.
Place a sheet of cling-film on top of it.
Distribute the compound butter in the middle of the cling-film, along its length.
Cook the flour thoroughly in the butter to avoid an uncooked floury taste.
Fold one side of the cling-film, then the other, over the butter and begin to shape the butter into a roll.
If you want an even more luxuriously tasty dish, use 100% cream.
Fold over one side of the aluminium foil, then the other, and screw up the two ends simultaneously, one end clockwise, the other anti-clockwise.
Add the fish filets and simmer gently (for 5 to 15 minutes depending on the kind of fish).
Score the back of each fillet in several places so that it remains flat after cooking.
Screwing up the ends in this way will put the cylinder under pressure and shape the butter into a roll.
Put the roll in the refrigerator to allow it to harden.