- 600g cold soft dark brown butter
- 300g panko breadcrumbs
- 20g fine salt
- 20g white pepper
- 10g picked thyme leaves
- 20g picked parsley leaves
- 100g truffle oil
Truffle/Brown Butter crust
Ingredients
Method
In robot coupe mix salt, parsley, thyme and breadcrumbs for 1 minute then add the butter in 4 parts, when incorporated, slowly add oil like making a emulsion
Turn out mix, divide into 4 and onto oil sprayed parchment paper lined trays, place another oil sprayed paper on top and roll out to required thickness with a rolling pin
Freeze in freezer for 12 hours until set. Then remove and portion, keeps for 1 month.
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