Blueberry salt

Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.

Recipe makes 480 grams.

Blueberry salt

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coarse salt

Preparation method

  • Dry the blueberries in a heating or drying cabinet for 10 to 12 hours at 60°C.
  • When they are completely dry, finely blend in a food processor together with the salt.

Serving suggestions

  • Use to season dishes just before serving.
  • Delicious when added to a beetroot dish.
  • Perfect in combination with duck, chamomile and beetroot.

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