Gastronomixs

Breton kombu crisp

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands.

Breton kombu crisp

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Ingredients

 

 

Breton kombu

 

 

katsuobushi (bonito flakes)

Preparation method

  • Cut circles from the kombu and rinse under running water for 30 minutes.
  • Use kitchen towel to pat dry the kombu circle.
  • Deep fry at 165°C until there are no more bubbles. Place the deep-fried kombu under a heat lamp to dry further.
  • Season to taste with katsuobushi flake powder.

Serving suggestions

  • As a crispy garnish in a composition with halibut, dashi mousseline, sea lavender, and white soya foam.
  • As a crispy garnish in a salad with prawns, radish, cucumber, spring onions, and avocado.
  • As a crispy garnish for an amuse-bouche with veal or tuna.

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