Gastronomixs

Confitted Buddha's hand

The Buddha's hand, or Buddha's fingers, is a member of the citrus family, but this is where the resemblance stops! The fruit consists of finger-like segments and is bright yellow or light green in colour. The fruit has a thick, aromatic peel and only a little white flesh. The seedless white flesh is not juicy. Contrary to most citrus fruit, the Buddha's hand does not have a bitter core, which means that the whole fruit can be easily cut into thin slices.

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

Confitted Buddha's hand

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Ingredients

1

 

Buddha’s hand or Buddha’s fingers

3

dl

white wine

1

dl

Chardonnay vinegar

1

dl

water

As needed:

 

lime juice

 

 

salt and poivre long (long pepper)

Preparation method

  • Rinse the Buddha's hand and slice into paper-thin slices on a food slicer.
  • Bring the white wine, Chardonnay vinegar, water, salt, poivre long and lime juice to the boil.
  • Briefly blanch the Buddha's hand slices by dunking them three times in plenty of boiling water. Next, gently confit them in the marinade.

Serving suggestions

  • To accompany a savoury dish.

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