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Rice and tomato cracker
With an anchovy and tomato cream.Ingredients
for the anchovy cream:
45gYogurt
40gEgg white
East Indian cherry sprigs
5Anchovy fillets
180mlSunflower oil
10gSushi vinegar
Kesbeke sour pickle
rice sticks
Preparation
- Puff the rice sticks at 200°C in a pan with sunflower oil so the rice sticks curl. Season with crutomat from Texturas.
- Cut the core of the sour pickle into brunoise. Use a small round cutter to cut out the Indian cress sprigs. , Anchovy and tomato cream, Cut small slices of anchovy.
- Blend 40 grams egg white, 45 grams yogurt, 10 grams sushi vinegar, and 180 grams sunflower oil together with the anchovy into a nice smooth cream, for example using a hand blender. , Garnish with the tips of sorrel sprigs.