Herb blossom butter sounds fancy, but it’s really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.
For the herb blossom butter:
- ¼pound unsalted butter, softened
- 2teaspoons thinly sliced chives
- 1chive blossom, pulled apart into tiny florets (or use an additional teaspoon thinly sliced chives)
- 2teaspoons chopped dill
- 1teaspoon thyme blossoms, roughly chopped or crumbled (or use chopped thyme leaves)
- 1tablespoon mustard blossoms, snipped from flowering mustard greens (optional)
- 1teaspoon Dijon mustard
- 1teaspoon whole-grain French mustard
- ½teaspoon grated lemon zest
- 1teaspoon lemon juice
- Salt and pepper to taste
For the fish:
- 1cup all-purpose flour
- Salt and pepper to taste
- Pinch cayenne
- 4flounder fillets, about 1 1/2 pounds total
- 2tablespoons olive oil or vegetable oil
- Extra herb blossoms, for garnish (optional)
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
498 calories; 33 grams fat; 16 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 24 grams protein; 137 milligrams cholesterol; 563 milligrams sodium
- Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
- Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
- Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
- Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
- Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
- Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.