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Foodxperience

Roasted pointed pepper, zucchini and remoulade sauce

In this dish, the venison striploin from the original recipe has been replaced with the vegetarian option featuring roasted pointed pepper.

Our FoodXperience chefs prepared for the autumn! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

60gpearl onions
1Tarragon
1Chives
Salt and pepper
400gOliehoorn Clean Label mayonnaise
Lime juice
100gPickles
2Parsley

Green zucchini
Yellow zucchini

pointed peppers

1Avocado
2Crème fraîche
Lime juice
Pepper and salt

Powdered sugar
6Cherry tomatoes
hojiblanca olive oil

pousse de blette
mustard cress

Preparation

  1. Cut the pickles and pearl onions into a fine brunoise.
  2. Finely chop the parsley, chives, and tarragon.
  3. Mix all the ingredients with the mayonnaise.
  4. Season with lime juice, salt, and pepper.

  1. Slice the yellow and green zucchini into thin slices and drizzle with olive oil.
  2. Grill the zucchinis in a grill pan or on the barbecue.
  3. Cut the zucchini to the desired size.

  1. Place in the flame of a gas burner or use a blowtorch.
  2. Let the skin turn black on both sides.
  3. Cover the pepper with foil. This will make it easier to remove the skin later.
  4. Let the peppers cool for 10 minutes and then remove the skin.
  5. Remove the stem and seeds.
  6. Cut the pepper to the desired size.

  1. Blend the avocado until smooth in a blender.
  2. Season the avocado with salt and pepper, lime juice, and crème fraîche.
  3. Spoon the puree into a piping bag.

  1. Slice the cherry tomatoes into thin slices.
  2. Drizzle with olive oil.
  3. Sprinkle with a little powdered sugar and dry in an oven at 100°C.

  1. Make a mirror of the remoulade sauce in a deep plate.
  2. Alternately place slices of green zucchini, roasted pointed pepper, and slices of yellow pepper on top.
  3. Pipe a few 'dots' of avocado puree and remoulade sauce on top.
  4. Insert the cherry tomatoes in between.
  5. Top with a few leaves of pousse de blette and mustard cress before serving.