Recipe SEASONAL VEGETABLE WITH MAITRE D’HOTEL BUTTER

To make this dish

Ingredient list

• Maitre d’hotel butter
  250 g Lescure Salted 250g butter Roll 80% fat
  20 g finely chopped parsley
  20 g lemon juice
  2 g fleur de sel
  

The right ingredients

Lescure Salted 250g butter Roll 80% fat

The recipe, step by step

1. 01

   Maitre d’hotel butter

   Soften the butter. Add the minced flat-leaf parsley and the lemon juice. Mix together. Season with salt and pepper. Keep at room temperature so you can pipe the mixture. Carefully assemble the vegetables and the butter using a piping bag fitted with a square nozzle.

   Chef's Tip

   You can substitute snail butter for the Maître d’Hôtel butter by mixing: 250 g Lescure® salted butter roll, 20 g parsley, 20 g garlic, 2 g fleur de sel / salt and ground pepper.

2. 02

   Seasonal vegetables

   (adapting according to the season)

   - Asparagus

   - Thin leek

   - Chioggia beetroot

   - Lemon cress

   - Broad bean

   - Radish

   - Pansy flowers

   - Zest of a lemon

   - Olive oil

   - Fleur de sel / salt

   - Ground pepper

   Peel, wash and cut the vegetables. If require in water or butter. Season with salt and pepper. Arrange into a square on the plate.