Sardine Garum & Wakame Butter
Elevate your dish with this rich and umami-packed Sardine Garum and Wakame Butter recipe. Combining the deep flavours of Port Lincoln Sardine Garum with the earthy notes of wakame, this butter is perfect for spreading on warm bread, enhancing seafood dishes, or adding a luxurious touch to vegetables. Easy to make and incredibly versatile, it’s a must-have addition to your gourmet pantry.
Ingredients
500g unsalted cultured butter, softened
80g dried sea lettuce or wakame or nori threads
2 large banana shallots, finely diced
20ml rice wine vinegar
1 tbsp rice bran oil
Recipe Method
Prepare the Butter: Mix the butter with a stand mixer until compounded. Mix on high until the butter is light and fluffy.
Sauté the Shallots: In a small pan, heat a little rice bran oil and sweat the diced shallots until they are soft and translucent.
Grind the seaweed in a spice grinder until it reaches a fine powder (texture like flour).
Combine Ingredients: Add the sautéed shallots, grinded seaweed powder, rice wine vinegar, and Sardine Garum to the mixer. Mix until all ingredients are thoroughly combined.
Season and Shape: Taste and adjust seasoning, adding more garum if you prefer a saltier flavor. You can either roll the mixture into logs and slice into discs or leave it at room temperature to form rochers or quenelles as needed.
Image: Wakame butter discs. Credits: Thermomix