Gastronomixs

Chicory with sumac and citrus

Sumac is a powder made from the berries of a Mediterranean bush. With pronounced citrus aromas and overtones of tamarind, it is commonly used in Middle Eastern cuisine.

Chicory with sumac and citrus

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

chicory heads

15

g

olive oil

4

g

salt

2

whole

limes, juice and zest

2

g

chilli powder

2

g

fennel seeds, toasted and crushed

8

g

sumac

200

g

panko

200

g

flour

2

dl

egg whites

Preparation method

  • Clean and arrange the chicory side-by-side in a vacuum bag.
  • Grate the peels of the limes and set the zest aside.
  • Add the lime juice, olive oil and salt to the chicory.
  • Vacuum seal the bag and steam for 12 minutes at 100˚C until they are just done, then cool to room temperature.
  • Combine the lemon zest with the chilli powder, fennel seed, sumac and panko.
  • Pat the chicory dry and dredge the bottom half of each chicory stalk in the flour.
  • Then coat the same half in the egg white, and finally the panko.
  • Fix the chicory on skewers so that the breaded end can be suspended precisely in the frying oil.
  • Deep-fry in peanut oil at 180°C until a lovely golden brown.

Serving suggestions

  • As a vegetable side dish, e.g. with components of langoustine, lobster, cabbage, quinoa, or Brussels sprouts.
  • As a component in an amuse-bouche, e.g. with lemon mayonnaise and a tarragon chiffonade.

Previous page