River Cobbler with Vanilla Butter


When I told my husband we were having vanilla River Cobbler he was skeptical… ok very skeptical.  Ok he thought I was crazy.

But!  The idea actually came from Heston Blumenthal who uses vanilla butter with sea bass (visit his recipe here). Since he is a well-respected chef, I figured I would give it a try.  And oh my dear is it AMAZING.  My husband loved it!  It is not sweet at all, the butter makes it rich and there is a taste of vanilla, but there is no sugar so it is savoury, and the vanilla is amazing on any white fish.

My recipe is a modified version, both in the vanilla butter and by using River Cobbler (because it is cheaper and holds flavouring well) but it is so amazingly delicious, you can’t go wrong.  Try it, it will completely surprise you!

River Cobbler with Vanilla Butter

  • 2 Fillets River Cobbler
  • 2 tsp salt
  • 50g butter
  • 1 tsp vanilla bean paste

A head of time, soften butter in a microwave until it can be whipped.

Mix in vanilla bean paste until fully combined

Leave in the fridge to solidify while you prepare and cook the Cobbler

Preheat an oven to 350F (180C)

Line a banking tray with foil

Salt the River Cobbler fillets on the tray and place in the top of the oven

Bake for for 12 minutes

Plate the Cobbler and top each fillet with 1 – 1 1/2 tsp of the vanilla butter

I hope you are as pleasantly surprised as we were 🙂


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