Guarnición
Pickled Courgette Ribbons (Michelin-Style Garnish)
30 minPara 4Nutri-Score A€€
A
30 min
30 minPickled Courgette Ribbons (Michelin-Style Garnish)
receta de
fallowchefs
@fallowchefs
1 receta
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
waterBebidas1 litro
salt (3% of the water weight)Especias30 g
garlic (cloves, lightly crushed)Frutas y verduras3 piezas
tarragon (sprigs)Frutas y verduras3 piezas- rosemary (sprigs)Frutas y verduras2 piezas
thyme (sprigs)Frutas y verduras4 piezas
black peppercorns (whole)Especias10 g- courgette (sliced into long ribbons with a sharp knife)Frutas y verduras2 piezas
por ración
Nutrición
18kcal
- Carbohidratos
- 3 g
- Proteínas
- 1 g
- Grasas
- 0 g
paso a paso
Preparación
- Paso 1
Make the brine
- Add the water to a container.
- Add 3% salt, garlic cloves, tarragon, rosemary, thyme and peppercorns.
- Bring the brine to the boil and stir until the salt dissolves.
- Paso 2
Cut the courgette ribbons
- With a nice long sharp knife, take off the first outside layer of the courgette.
- Make really nice long cuts to create thin ribbons.
- Paso 3
Chill and pickle
- Once the salt is dissolved, chill the brine down.
- Add the courgette ribbons to the cold brine.
- Set a 10 minute timer: the brine breaks down some of the vegetable cells, dilates them and almost acts as if it has lightly cooked them while seasoning at the same time.
- A really gentle way of softening a very soft vegetable like courgette.
- Paso 4
Dry and shape
- Place the ribbons out onto a tray and allow them to dry.
- Neatly score down to remove the softened heart.
- Stack the ribbons up, take each one, curl it up and plate alongside.
- Paso 5
Serve
- Serve the courgette ribbons as a garnish alongside a lamb chop with herb and dill dressing and an aromatic lamb sauce.