Gastronomixs

Rocket and French bean jus

A modern and delicate jus that is also easy to make.

Creation by Ollie Schuiling, Restaurant Kasteel Heemstede, Houten, the Netherlands.

Rocket and French bean jus

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Ingredients

200

g

rocket

300

g

French beans

80

g

poultry stock

50

g

butter

As needed:

 

salt

Preparation method

  • Place the rocket and French beans in a slow juicer and make a juice.
  • Mix the cucumber juice with the poultry stock.
  • Melt the butter in a pan and add the stock and juice mixture.
  • Heat the liquid to 65°C.
  • Season to taste with the salt. 

Serving suggestions

  • Serve with a dish made of mashed potato and rocket.
  • As a sauce to accompany a composition.
  • In a composition with components of chicken, pistachio, and couscous.

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