Make This Tonight/Hoje é Dia de Banquete/Toasted Brioche, Uni Butter, and Shisho Leaf Salsa Verde

Supplies

Uni Butter

  • 12 Lobes Uni
  • 1/2 pound salted french butter softened
  • 1 Tablespoon yuzu juice

Shisho Leaf Salsa Verde

  • 5 shisho leaves
  • 1/4 cup parsley leaves picked
  • 1/4 cup mint leaves picked
  • 1/2 cup olive oil
  • 2 cloves garlic finely chopped
  • 2 scallion whites sliced finely
  • 2 Tablespoons lemon juice
  • 1 Tablespoon rice wine vinegar
  • Salt

Toasted Brioche

  • 1 Brioche pullman

Passo a passo

Uni Butter

  1. In the bowl of a mixer fitted with a paddle attachment, combine the Uni, softened butter and yuzu juice. Mix until completely incorporated, scraping down the mixer as needed.
  2. Place in a vessel coved with plastic wrap so not to form a skin.

Shisho Leaf Salsa Verde

  1. Roughly chop the herbs and combine them in a bowl.
  2. Add remaining ingredients and mix together, season with salt and set aside, can be made 24 hours in advance.

Toasted Brioche

  1. Slice brioche, and toast until golden in a 325 degree oven on a sheet tray lined with a rack.
  2. To serve: temper uni butter, spread on toast and serve with the salsa verde on the side.