La recette de beurre aux algues est un grand classique chez Bord à bord. Le mélange d’algues "fines lames de l’océan" composé de Dulse, Nori et Laitue de mer apporte une délicieuse touche marine et végétale à votre beurre demi-sel et surtout aux plat que ce dernier accompagne ! Découvrez ci-dessous les ingrédients et la préparation rapide du beurre aux algues.
Butter with 3 kinds of seaweed
- Végétarien
- Sans gluten
- 15 min
- 120 min
Ingredients
◦ 250g of lightly salted butter
◦ 60g of thin, desalted blades of seaweed (sea lettuce, dulse and nori)
Preparation
◦ 2 hours before completion, remove the butter from the refrigerator.
◦ Evenly chop the seaweed with the knife. The largest pieces should not exceed 15 mm.
◦ Mix with softened butter. Mix well so that the mixture is homogeneous and without air pockets.
◦ Form the butter as desired on parchment paper, or put it in a box or cookie cutter to “mould” it.
◦ Let harden in the refrigerator before serving. It may be stored for about 10 days, at 0-4°C.
The special trick
TOP TIP
This butter is perfect with a seafood platter. You can also let it melt over the fish after cooking like a butter maitre d’hôtel