Gastronomixs

Brussels sprouts leaves with a vadouvan vinaigrette

Creation by Jermain de Rozario, De Rozario restaurant , Helmond, the Netherlands.

Brussels sprouts leaves with a vadouvan vinaigrette

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Ingredients

1/2

 

shallot

1/2

tsp

five-spice powder

150

g

vadouvan

300

g

sushi vinegar

900

ml

sunflower oil 

As needed:

 

Brussels sprouts

Preparation method

  • Gently fry the shallot in a little olive oil and add the five-spice powder.
  • Stir well and add the vadouvan and the sushi vinegar.
  • Allow the mixture to reduce on low heat for ten minutes.
  • Leave to cool down before adding the sunflower oil.
  • Pluck the Brussels sprouts leaves, blanch for ten seconds, and cool in iced water.
  • Season the Brussels sprouts leaves with the vinaigrette.

Serving suggestions

  • As a component in a salad with smoked chicken, pigeon, or other poultry.
  • As a component in a salad with rabbit.

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