À la minute pickled butterhead lettuce
A cross between a Thai curry and Korean kimchi, this is an unusual dish with strong flavours.
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
|
butterhead lettuce |
|
1 |
tsp |
sesame oil |
|
1 |
tsp |
red curry paste |
|
1 |
dl |
chicken stock |
|
1 |
dl |
sushi vinegar |
|
10 |
g |
pickled ginger |
|
|
|
salt |
|
|
|
lime zest |
Preparation method
- Bring all the ingredients, except the lettuce, to the boil.
- Pour this mixture over the lettuce just before serving.
- Allow the lettuce to marinate for 10 minutes and serve immediately.
Serving suggestions
- With raw tuna, salmon or ceviche.
- With grilled scallops.
- With chicken tandoori and yoghurt sauce.