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Smoked fish bone butter

An incredibly ingenious recipe that clearly shows off the chef’s knowledge and skills! This butter uses smoked fish oil as a basis and is completely milk-free.

Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.

Makes 600g.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Pescetarian

Ingredients

375
ml
coconut oil
125
ml
soya milk
1
tsp
soy lecithin
1
g
xanthan gum
2
tbsp
fish sauce
1
tsp
rice vinegar
as needed
fish bones (flat fish)
as needed
neutral oil

Scale recipe

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