Lemon Butter Foam


  1. Add butter, sea salt, fresh lemon juice and lecithin to ½ cup hot water. When butter has melted, bring to a foam with an immersion blender.
  2. To serve, spoon a bit of lemon butter foam onto plates, top with julienned spring vegetables and place walleye on top, skin side up. Garnish with microgreens.


  • 1/2 cup Nature's Best Dairy® Butter
  • 2 tbsp lecithin
  • 2 tsp lemon juice
  • 1/2 cup water, hot