Oriental kale rouleau
The outside of this rouleau uses the large leaves of a whole kale. These leaves are then filled with Oriental-flavoured fried kale.
Creation by Pim Verhees, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
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Ingredients
|
3 |
tbsp |
oyster sauce |
|
1 ½ |
tbsp |
soy sauce |
|
1 |
tbsp |
rice wine |
|
1 |
tbsp |
sugar |
|
1 |
tbsp |
sesame oil |
|
6 |
leaves |
kale |
|
200 |
g |
kale, chopped |
|
50 |
g |
butter |
|
1 |
clove |
garlic |
|
½ |
|
shallot |
Preparation method
- Blanch the kale leaves in salted water and then chill over iced water.
- Briefly blanch the chopped kale in boiling salted water and then chill over iced water.
- Finely chop the garlic and shallot.
- Heat a wok with a little oil and fry the garlic and shallot.
- Add the chopped kale and fry briefly.
- Mix together the oyster sauce, soy sauce, rice wine, sugar, and sesame oil. Deglaze the kale with the mixed Oriental flavours.
- When the liquid has thickened, add the butter and leave the kale to cool.
- Now lay a sheet of foil on the work surface and place the large kale leaves on top.
- Spread the fried kale across the width of the large leaves.
- Roll the leaves up as tightly as possible and keep the rouleau in the refrigerator.
- Heat just before serving, e.g. by briefly steaming the rouleau.
Serving suggestions
- The rouleau can be served as part of any hot course in a menu.
- The rouleau goes well with potatoes.