Asian Spice Butter

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Recipe's preparation

Spice

Place lemon grass, chilli, kaffir lime leaves and garlic mince until fine 10 -15 secs / speed 8. Scrape down.


Add spice into cream and let it infuse for 2 days in the refridgerator.

Making Butter

Strain cream through a seive and remove spices.

Add butterfly in TM mixing bowland whip 1 - 3 mins / speed 4, or until solid seperates. remove butterfly.

Using TM basket, strain liquids from solids, reserving the buttermilk for later use if desired.

Place water into mixing bowl with butter solids and mix 5 - 10 mins / speed 4. This is to clean the butter from any left over buttermilk.

Using the TM basketstrain liquids from solids a second time, so that only butter remains. Add salt to taste. 

Optional :

Chop additional chilli with garlic and kaffir lime leaves until fine paste, add to butter. (follow the same quantities as infusion for cream).

Layer 2 portions of salmon skin in the oven spinkle salt and olive oil, bake until crispy. Depending on portions approx. 10 -15 mins at 200C. Break pieces of skin and add to butter, roll butter into shape and refridgerate.