Gastronomixs

Rocket capsules

The rocket powder used in this recipe can also be used as a herb salt and adds an extra dimension to your dish.

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

Rocket capsules

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Ingredients

250

g

rocket

As needed:

 

salt

As needed:

 

trout eggs

Preparation method

  • Dry the rocket in a drying cabinet at 60°C for two to three hours.
  • Grind the dried rocket into a powder together with some salt.
  • Wash the trout eggs and pat them dry with kitchen towel.
  • Place the trout eggs in the rocket powder.
  • Gently sieve the eggs mixture to remove any excess powder.
  • Serve immediately. 

Serving suggestions

  • In combination with other preparations of salmon, trout, potato, and/or sour cream.
  • As a component in an amuse-bouche.
  • In a composition with turbot, horseradish, and butter.

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