Anchovies in Noisette Butter | Conservas Hazas

Browned butter and black pepper

Of the three butters in this collection, this is the one with the most cooking behind it. What you get here is not a flavoured butter: it is a transformed one.

What noisette butter is

It is a classic French technique, not an ingredient. The butter is heated until its milk solids toast and turn hazelnut-coloured — hence the name, noisette being French for hazelnut. That browning changes its profile entirely, bringing a nutty aroma and a toasted depth that raw butter does not have. It is done by eye and in seconds: a minute too long and it burns.

Why it works with anchovy

Cured anchovy is deep and saline, with plenty of umami. Noisette butter, being toasted, brings its own nutty umami, so instead of softening the fish it travels in the same direction. It is the most intense of the three butters: where the citrus lightens and the chilli lifts, this one adds depth.

Black pepper closes it

It provides the aromatic, peppery edge that keeps all that depth from turning flat. A dry, fragrant heat, quite different from the enveloping warmth of chilli.

A collaboration with Gunea restaurant

This collection comes out of the joint work between Anchoas Hazas and Pablo and Begoña, of the celebrated Gunea restaurant in Avilés, who make the butter emulsions.

52% anchovy

More than half the contents is fish, with 8 to 10 fillets per tin. Cantabrian bocarte from the spring season, matured for one to two years and hand-rubbed in Lastres.

How to serve

On toast, letting the butter soften with the warmth of the bread. With a light red, a dry sherry or a dark beer: of the three, this is the one that holds up to a fuller partner.

Chilled product

Because it contains butter, this preserve ships and is stored cold. Always keep it refrigerated and take it out about fifteen minutes before serving: cold butter hardens and the toasted aroma closes up.

Product details

Ingredients: anchovies (52%) (anchovy Engraulis encrasicolus and sea salt) and butter (cow's milk cream, sunflower oil and black pepper).
Net weight: 85 g · Fillets: 8/10
Allergens: contains fish and milk.
Chilled product: store between 0 and 5 ºC.

• anchoas (52%)
• sal marina
• nata de leche de vaca
• aceite de girasol
• pimienta negra

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