Gastronomixs

Crème of rocket and field sorrel

Field sorrel is one of the forgotten vegetables that is no longer used very often. The lemony sorrel perfectly complements the peppery flavour of the rocket. 

 Creation by Sander Wever,  Hotel Café Restaurant Nap, West-Terschelling, the Netherlands.

Crème of rocket and field sorrel

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Ingredients

200

g

rocket, blanched

100

g

fresh rocket

100

g

field sorrel

700

ml

sunflower oil

100

g

egg whites

200

g

yoghurt

½

 

lime, juice

As needed:

 

sushi vinegar

As needed:

 

salt and pepper

Preparation method

  • Blend the blanched rocket, fresh rocket, and field sorrel together with the sunflower oil in the Thermomix for 30 minutes on 60°C.
  • Pass the mixture through a fine-meshed sieve.
  • Set aside to cool completely.
  • Mix the egg white and the yoghurt in a measuring cup.
  • Use a hand-held blender to blend the rocket oil and yoghurt mixture into a smooth crème.
  • Season the crème to taste with lime, sushi vinegar, salt, and pepper.

Serving suggestions

  • As a component with an amuse-bouche of tomato and mozzarella.
  • As a component with a sea bass tartare.
  • As a component in a composition with wild herbs, mushrooms, and hazelnuts.

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