A compound Dill Butter is exquisite on fish and makes a really easy sauce when you have no time. Delicately flavored with herbs and lemon, it comes together in no time and elevates a meal to the next level.
Fat absorbs flavor, so adding herbs to butter to make compound butters is the perfect way to get maximum taste from your meal. I love serving this dill butter with salmon and white fish, and it also works well alongside this seaweed butter for the bread basket.
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🛒 Ingredients
This lemon and dill compound butter's simplicity is its best feature. Make it in minutes and store it in the fridge or freezer until you need it.
- Unsalted butter: This is the base of your dill butter and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
- Dill: Fresh dill has the most amazing, slight aniseed flavor that perfectly compliments seafood.
- Parsley: A great team player of a herb, brightening the recipe.
- Chives: This is optional, but I like to add them to give a slight hint of garlic flavor.
- Spring onion: Also known as green onions or salad onions, they have a more delicate flavor than regular onions, so they aren't overpowering for fish recipes.
- Lemon zest: This enhances all the flavors.
- Salt - Never skip salt; it is a flavor enhancer and brings everything out.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make dill butter for fish.
👩🏼🍳 Instructions
Pick the herbs, which means removing all the thick stems from the parsley and dill. Remove the tough ends and roots from the spring onions and roughly chop everything. Grate the lemon zest, avoiding the white layer of pith underneath, which will be bitter.
Place cubes of softened butter into a food processor with the dill, parsley, chives, spring onions, lemon zest, and salt. Season with salt and blend to a smooth consistency.
Either serve dill butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.
Top tip
Make sure your butter is soft before you begin. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.
🍽 How to serve
Cook your fish, then place a tablespoon of butter on top of each fillet, and put it back in the oven for 1 minute to bring it up to temperature. Melt it before serving.
Alternatively, melt the compound butter in a saucepan and pour it over the fish. I like to add caviar or fish roe as an added garnish.
I often use butter molds to make cute shapes for this easy dill butter recipe. It really elevates the table during dinner parties.
🍷Wine Pairing
Light fish dishes need a lighter wine. I like a Loire Valley white wine with lemon undertones like a Muscadet.
🥣 Equipment
I use a mini food processor to blend compound butter, you just need to make sure the butter is softened first!
❄️ Storage and Freezing
Store dill butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.
Other compound butter recipes
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Dill Butter (perfect for fish)
Equipment
Ingredients
- 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
- 2 tablespoon Dill (fresh)
- 1 tablespoon Parsley (fresh)
- 1 tablespoon Chives (fresh)
- 1 tablespoon Spring onion diced
- 1 teaspoon Lemon zest
- ½ teaspoon Flaky salt
Instructions
- Cut the butter into cubes and allow it to come to room temperature.
- Place the softened butter with the dill, parsley, chives, spring onion, lemon zest, and salt into a food processor and blend until smooth.
- Serve immediately, or place the dill butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
- Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.
Notes
Nutrition
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