- 1 stalk Lemon grass, cut in thin slices
- 1 small chilli
- 4-5 leaves Kaffir lime leaves
- 2 clove garlic
- 600 g full fat cream
- 500 g chilled water
- himalayan salt to taste
- 2 piece crispy salmon skin
Recipe is created for
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.
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.
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.
herbaceous spices reuire a longer period to infuse flavoursin to cream.
prepare crispy fish skin to add to butter for an alternate flavours.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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