{"product_id":"anchoas-en-mantequilla-noisette-hazas","title":"Anchovies in Noisette Butter | Conservas Hazas","description":"\u003ch2\u003e\u003cb\u003eBrowned butter and black pepper\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eOf 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eWhat noisette butter is\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eIt is a classic French technique, not an ingredient. The butter is heated until its milk solids toast and turn hazelnut-coloured — hence the name, \u003ci\u003enoisette\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eWhy it works with anchovy\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eCured 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eBlack pepper closes it\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eA collaboration with Gunea restaurant\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003e52% anchovy\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eMore 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eHow to serve\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eOn 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.\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eChilled product\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cp\u003eIngredients: anchovies (52%) (anchovy \u003ci\u003eEngraulis encrasicolus\u003c\/i\u003e and sea salt) and butter (cow's milk cream, sunflower oil and black pepper).\u003cbr\u003eNet weight: 85 g · Fillets: 8\/10\u003cbr\u003e\u003cstrong\u003eAllergens: contains fish and milk.\u003c\/strong\u003e\u003cbr\u003eChilled product: store between 0 and 5 ºC.\u003c\/p\u003e","brand":"Hazas","offers":[{"title":"Default Title","offer_id":53841016029520,"sku":"hazas-0153","price":17.37,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0904\/5508\/1296\/files\/31_20ddf9f8-62dc-4c51-9623-9974bb0896c2.jpg?v=1792880142","url":"https:\/\/latiendadelasconservas.es\/en-de\/products\/anchoas-en-mantequilla-noisette-hazas","provider":"La Tienda de las Conservas","version":"1.0","type":"link"}