Cafe de Paris Butter

Chop the capers and herbs, finely chop the shallots, rinse and chop the anchovy fillet.

Place all ingredients (except paprika and oil) in a bowl and mix well. Season with salt, pepper, and paprika. Let sit for 24 hours in a warm place for the flavors to meld.

Using a wooden spoon, gently press the mixture into the softened butter. Roll the butter into a sausage shape in greaseproof paper, seal or tie the ends, and place it in the refrigerator until needed.

To serve, place a slice of butter on the meat or fish. The butter will slowly melt on the surface of the product and give it an amazing flavor.