Mustard-Gruyère crust
The panko in the recipe makes the crust crispy.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
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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.