Seasoned Jan - March 2020

/26
IN SEASON
Seaweed Hollandaise
IN SEASON
Seaweed Butter
/27
Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 2
Cook time: 20mins
Ingredients:/
Method:/
250g unsalted butter
1 clove of garlic, grated
5 egg yolks
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp Seaweed Salt
To ser ve:/
250g asparagus
25g butter
2 eggs, poached
Gently melt diced butter in a pan and remove from the heat. Blitz the egg
yolks, crushed garlic and Dijon mustard in a food processor until smooth
then gradually pour in the melted butter while the processor is blending.
Keep adding until smooth and silky then finish with lemon and a generous
pinch of Seaweed Salt to taste. Keep in a jug covered with the butter foil to
seal from the open air and prevent a skin from forming. Store in a warm
place. If you need to slacken the texture stir in a tablespoon of hot water.
For the asparagus, serve grilled in a pan with butter and a pinch of
Seaweed Salt topped with poached eggs.
More recipes / cornishseasalt.co.uk/recipes
Ingredients:/
250g unsalted butter
1 tbsp fresh parsley, finely
chopped
1 tsp Seaweed Salt
1 tsp lemon zest
Method:/
Remove your pat of butter from the fridge, so that it starts to soften at room
temperature. Mix it in a large bowl with a wooden spoon or electric beater until
lighter and easier to shape. Sprinkle in your Seaweed Salt, chopped herbs and
lemon zest then mix until you have an even distribution. Slightly wet your hands
and roll the butter on a large sheet of baking parchment into a roll 5cm across.
Once you have an even cylindrical shaped seaweed butter, seal the ends with a
twist and return to the fridge or freezer to set.
Use this flavoured butter with bread for the ultimate fish finger butty, grilled
white fish or as a base for white wine sauce for cooking seafood or chicken.
More recipes / cornishseasalt.co.uk/recipes