Gastronomixs

Broccoli, anchovy and pistachio crème

Creation by Joost de Koster, Danny Vanderhoven, Rekem, Belgium.

Broccoli, anchovy and pistachio crème

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Ingredients

200

g

broccoli

50

g

pistachio nuts

4  

 

anchovy fillets

50

g

butter

Preparation method

  • Place all the ingredients in a vacuum sealer bag and cook sous-vide in the steamer at 100°C for 20 minutes.
  • Finely mix for 3 minutes in a thermo blender at speed 5 and then for another 2 minutes at speed 10.
  • Pass through a fine sieve and season to taste with pepper and a little salt if necessary.

Serving suggestions

  • As a component in a composition with mackerel, tomato, artichoke or onion.

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