Recipe Sea bass and truffle butter with parsnip mousseline - Lescure Butter – PDO Charentes Poitou B
To make this dish Ingredient list - Truffle butter250 g Lescure Unsalted 250g butter Roll 82% fat 25 g truffle in thin slices 4 g truffle oil 2 g fleur de sel
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Ingredients
- Truffle butter250 g Lescure Unsalted 250g butter Roll 82% fat
- 25 g truffle in thin slices
- 4 g truffle oil
- 2 g fleur de sel
- QS ground pepper
- Sea bass12 unités sea bass fillets
- QS fleur de sel
- Parsnip mousseline1,5 kg parsnip
- 150 g Lescure Unsalted 250g butter Roll 82% fat
- 200 g milk
- 200 g Lescure UHT Cream 35% fat
- QS pepper
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