Gastronomixs

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.

À la minute pickled butterhead lettuce

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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.

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