Pan-seared Halibut with Melted Cherry Tomatoes and Tarragon (& review of The Nourished Kitchen cookbook)

Clarified Butter

Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids from the butterfat, there’s little risk of spoilage.You can apply high heat to clarified butter in ways that would cause regular butter to scorch. Makes about 12 ounces.

Author: Jenny from The Nourished Kitchen

Ingredients

1 pound unsalted butter, cut into 1-inch pieces

Instructions

Place the butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes.
Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-ounce jars or one 12-ounce jar and cover tightly. Stored in a cool, dark space, the clarified butter will keep for up to 1 year.

Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/pan-seared-halibut-with-melted-cherry-tomatoes-and-tarragon-review-of-the-nourished-kitchen-cookbook/