- 20 g Olive oil
- 35 g Shallot, chopped
- 325 g Potato, in brunoise
- 175 g Vegetable Broth
- 20 g Crème double
- 2,5 g Horseradish puree, Bresc
- 1 Lettuce
- Q.S. Vegetable broth
- 0,5 Little Gem Lettuce, fried
- Q.S. Grey shrimp
- Q.S. Hippo Tops
Horseradish, known for its strong and sharp flavour, is one of the traditional spices in the Eastern and Mediterranean regions of Europe. Apart from being a standard accompaniment to beef and oyster, horseradish serves as a great complement to many ingredients. Via the Foodpairing Tool, we've combined it with potato and grey shrimp, a classic Belgian combination.
Fry the shallots in the olive oil. Add potatoes and simmer briefly. Add the stock and cook the potatoes until tender. Weigh 100 g cooked potato and mix with sour cream and Bresc horseradish puree. Season to taste.
Clean the lettuce. Boil in salted water. Cool in ice water. Squeeze the water out of the lettuce. Chop. Mix with a little vegetable broth in a nice smooth sauce. Season to taste.
Finally, top it off with grey shrimp, Hippo Tops and fried lettuce to give that extra crunchiness to your dish. Enjoy!
Say yes to the cress