I've never cooked with anchovy butter before. When I searched this wine board for "anchovy" I see that it has come up several times, most often with beef. Today my grocery store tells me that they have salmon on sale and I also receive an email from NYTimes with this recipe for Salmon With Anchovy-Garlic Butter.
3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
Fresh chopped parsley, for serving
The short version of the prep is to brown the skin side of the salmon fillets in half of the anchovy-garlic-butter, finish in oven, melt remainder of compound butter in hot skillet and pour pan juices over fillets along with lemon juice. Mmmm fatty salmon, cooked anchovy-garlic-capers, plus raw anchovy-garlic and lemon.
To quote Sam Elliott, "It's what's for dinner!" But WHAT WINE?
If I just grabbed something I already own I'd pull out both a red and a white Côtés du Rhône. Serendipitously, my local Total Wine just sent me a coupon for 15% off six bottles, so much of the world is now available at a discount. Under US$25 please.
Here's a pertinent thread from a few years back. I miss the comments from Collioure and Bill Hunt on this board.