Gastronomixs

Rocket, lemon, and caper vinaigrette

A vinaigrette with incredibly bold flavours!

Creation by Youri Peeters.

Rocket, lemon, and caper vinaigrette

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Ingredients

150

g

rocket

75

g

capers

75

g

shallot, finely diced

1

 

lemon, juice and zest

200

ml

olive oil

As needed:

 

salt

Preparation method

  • Blanch the rocket and chill in iced water.
  • Fry the capers and shallot in a pan with oil, preferably in a pan in which you have just fried fish.
  • Drain the rocket, pat it dry, and chop finely.
  • Add the rocket, olive oil, lemon juice, and zest to the caper mixture just before serving.
  • Season to taste with salt. 

Serving suggestions

  • Delicious drizzled over different types of fish.
  • In a composition with components of cauliflower, sunflower seeds, and butter.
  • In a composition with components of red gurnard, sherry, and sweet pepper.

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