A dish by La Guera
Place the filleted haddock without skin on a plate with holes. Place the fish in the oven for 4 minutes on a steam program of 49 ° C. Is it not yet cooked? Then steam for a minute longer. Allow the fish to cool in the fridge and stiffen. Then you fillet him.
Cut the cucumber into small cubes. Use only the outside, you press the middle part. Save the released juice. Sieve it and add two grams of xanthan.
Finely chop the shallots and sauté until they are glassy. Add the cucumber cubes and cook briefly. Sprinkle with sugar. When the sugar has dissolved, extinguish it with the white wine vinegar. Add two tablespoons of cornflour so that the mass thickens. Remove the whole from the pan and let cool on a dish. Put the cooled mixture in a mixing bowl and add 50 grams of mustard seed and cucumber juice. Mix in the freshly sliced coriander. Season with salt and pepper, and add 1 or 2 drops of green coloring.
Finely chop the radishes and finish the dish with it. You can use the chutney in salads or serve as a healthy dip
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