Seasoned Jan - March 2020


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Salt Geek Society



Seaweed Hollandaise


Seaweed Butter


Serves: 4

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 2

Cook time: 20mins



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.

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250g unsalted butter

1 tbsp fresh parsley, finely


1 tsp Seaweed Salt

1 tsp lemon zest


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.

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