As part of our ongoing partnership with Butter of Europe, we asked our very own Chef Mikel Anthony to create recipes highlighting the rich and delicious taste of European butter. Here he makes buttery beer braised clams served with smoked thresher shark.
If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.
Smoked Shark
INGREDIENTS
- 2 filets Thresher shark
- Wood chips
- Paprika
- Cumin
METHOD
- Turn on the oven to 400f. Soak wood chips for an hour. Light in a hotel pan and place a wire rack over top.
- Season the shark with cumin and paprika. Place on the wire rack and cover with another pan. Place in oven for 10 minutes.
Clams
INGREDIENTS
- 1 can Mexican beer
- 6 oz. Butter from Europe Espelette compound butter
- Clams
- Red pearl onion
- Cilantro
METHOD
- Render 4 oz butter in a pot. Add clams and saute for 1 minute.
- Add 1 can of beer. Cover and cook until opened.
- Place in thresher shark for 1 minute broken into pieces.
- Plate and finish with sauteed baby red onion in espelette butter, cilantro, and a knob 2 oz of butter on top.
