Butter with avocado puree and fine spices

Ingredients for 1 servings:

• 2 small avocados, ripe
• 1 tsp lemon juice
• 1 clove(s) garlic
• 60 g butter, soft
• 1 tbsp coriander leaves
• 1 tsp caraway seeds, ground
• Salt
• black pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Halve the avocados, remove the pit, and scoop out the flesh from the skin. Place them in a blender with the lemon juice and garlic clove and puree until smooth. Cream the softened butter until creamy. Finely chop the coriander, stir it into the butter along with the avocado puree and caraway seeds, and season with salt and pepper. Place on a baking sheet with a backing paper, form into a block, and refrigerate for at least 3-4 hours. The butter tastes delicious with grilled fish or chicken. Tip: If you don’t like ground caraway seeds, you can also use whole caraway seeds. It’s best to puree them with the avocado, lemon juice, and garlic. This way, it’s not whole, but it’s not finely ground either, which is what I really like in this butter.