Rocket crisp
Ultra-thin and crispy, this garnish doesn't stick and has a delicious taste.
Creation by Sander Wever, Hotel Café Restaurant Nap, West-Terschelling, the Netherlands
Allergens & dietary requirements
- Sulphite
- Vegan
Ingredients
- 500 g potatoes, peeled with a peeler
- 300 g rocket
- as needed white wine vinegar
- as needed salt and pepper
Preparation method
- Peel the potatoes and cook until done.
- Drain the potatoes and keep the cooking liquid.
- Allow the potatoes to steam dry slightly.
- Push the potatoes through a fine-meshed sieve.
- Put the washed rocket in a blender and blend until smooth with a little of the cooking liquid.
- Mix this with the potatoes.
- Season to taste with the white wine vinegar, salt, and pepper.
- Spread the mixture out thinly on silicone sheets.
- Sprinkle over a little salt.
- Dry under the overhead food warmer until nice and crispy.
Serving suggestions
- In a composition with components of rocket, courgette, and rice.
- In a composition with components of tomato, artichoke, and sunflower seeds.
- In a composition with components of horseradish, mackerel, and onion.
