Mustard-Gruyère crust
The panko in the recipe makes the crust crispy.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
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 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
30 |
g |
butter |
|
50 |
g |
panko |
|
30 |
g |
Gruyère, grated |
|
8 |
g |
mustard |
|
2 |
g |
mustard powder |
Preparation method
- Combine all the ingredients in a bowl.
- Crumble with your hands.
- Sprinkle the fish or meat of your choice with the crumble and gratinee in the salamander broiler.
Serving suggestions
- As a crust on meat or fish.
- In combination with components of cucumber, cabbage, chicken, lamb, cheese, pork, salmon, or fennel.