Horseradish, Potato, Grey Shrimp, Hippo Tops


  • 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.

Potato risotto:

  • 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!

Source: Foodpairing

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