Gastronomixs

Purée of raisins and capers

Nice purée with the flavours of salt, acid and sweetness.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Purée of raisins and capers

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Ingredients

250

g

sultana raisins, soaked

100

g

capers

50

g

caper vinegar

5

 

sardines, salted

2

tbsp

oil of salted sardines

Preparation method

  • Put the raisins and the capers in a pan and add water to cover.
  • Bring to the boil and cook until the pan is nearly dry.
  • Transfer the mixture to a blender, add the vinegar, the sardines, and the oil, and blend until fine.

Serving suggestions

  • Flavour accent to a starter, particularly in combination with cauliflower and scallops.

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