Gastronomixs

Cucumber-coriander juice

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Cucumber-coriander juice

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Ingredients

 4

 

cucumber

 5

 sprigs

coriander seed, cracked

 50

 g

ginger, finely sliced

 1

 dl

sushi vinegar

 

 

salt

 

 

xanthan gum

Preparation method

  • Run the cucumber through the juice centrifuge and add the ginger and coriander.
  • Steep for 24 hours and then strain.
  • Season with sushi vinegar and salt to taste and, if necessary, bind lightly with xanthan gum (2g/litre of juice).

Serving suggestions

  • As a basis for a vinaigrette or dressing.
  • Serve separately with a starter as a drink to enhance the flavour of the dish.
  • As juice in an entremets course with langoustines, radish and fennel preparations.

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