Gastronomixs

Couscous and vadouvan croquette

This crispy version of couscous and vadouvan is a component that can be used in both warm and cold dishes. By cooking the couscous in vadouvan, it is infused with a spicy, lightly sweet flavour. 

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Sterklas ROC, Amsterdam, the Netherlands.

Couscous and vadouvan croquette

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Ingredients

250

g

couscous

400

ml

poultry stock

30

g

vadouvan

20

g

shallots

25

ml

egg whites

 

 

salt

Preparation method

  • Gently fry the shallot in the oil and add the couscous.
  • Add the vadouvan and the stock and cook the couscous in the liquid until done.
  • Mix in a blender until smooth and then add the egg white.
  • Season with salt and spread out thinly on a silicone baking sheet.
  • Cook in the oven at 120°C for approximately 90 minutes.
  • Break into pieces and store in an air-tight container with silicon grains, so that it stays dry and crispy.

Serving suggestions

  • This component is perfect to include in slightly spicier cold and warm dishes.

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