Gastronomixs

Mustard-Gruyère crust

The panko in the recipe makes the crust crispy.

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

Mustard-Gruyère crust

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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. 

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