- 300g brown butter
- 3 garlic cloves peeled chopped
- 50g parmesan
- 200g panko bread crumbs
- 25g fine salt
- 10g white pepper
- 10g thyme leaves
- 10g tarragon leaves
brown butter crust
Ingredients
Method
Blend in robotcoupe everything for 2 minutes
Roll between parchment paper to required thickness and freeze for 24 hours
Keeps for 2 months in freezer
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