Blueberry salt
Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.
Recipe makes 480 grams.
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Ingredients
|
400 |
g |
blueberries |
|
80 |
g |
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.