Butterhead lettuce paper

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

Butterhead lettuce paper

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sushi rice, cooked



head lettuce (butterhead)



water, stock or other liquid

Preparation method

  • Blanch the lettuce very briefly in boiling water and then cool immediately in ice water.
  • Put the rice, the selected liquid and the lettuce in a thermo blender and blend for 20 minutes at 90°C.
  • Spread the smooth mixture out evenly on a sheet of baking paper and dry in an 80°C oven for around 30 minutes. 

Serving suggestions

  • As a crispy component in a composition with tomato, artichoke, pumpkin or cauliflower.
  • As a finger-food amuse-bouche, e.g. with an emulsion of tandoori and sushi vinegar.

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