Blanched Brussels sprouts in beurre monte

Lop off the stem end and cut each sprout in half.

Bring about five quarts of water to a boil and salt it heavily, until it tastes almost like the ocean.

Blanch the sprouts about two to two and a half minutes, just softer than al dente, then shock them in ice water to stop the cooking and set the colour.

Lift them out as soon as they are cool, drop onto a paper towel lined sheet tray and blot firmly.

Heat a large saute pan over medium-high, add about half a cup of stock and, once simmering, a whole stick of butter.

Turn the heat to low and swirl constantly to emulsify the cold butter into the liquid until it coats the back of a spoon; if it breaks, add a splash more liquid and a few more pads of butter and swirl again.

Melt a tablespoon or two of sour cream in gently over low heat.

Add the blanched sprouts, toss to warm through and coat, then a pinch of salt, chopped parsley and finely minced chive.

Plate on a warmed plate, top with the rest of the sauce and more chive and parsley.