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Pickled Courgette Ribbons (Michelin-Style Garnish)
30 minVoor 4Nutri-Score A€€
A
30 min
30 minPickled Courgette Ribbons (Michelin-Style Garnish)
wat je nodig hebt
Ingrediënten
waterDranken1 liter
salt (3% of the water weight)Kruiden en specerijen30 g
garlic (cloves, lightly crushed)Groente en fruit3 stukken
tarragon (sprigs)Groente en fruit3 stukken- rosemary (sprigs)Groente en fruit2 stukken
thyme (sprigs)Groente en fruit4 stukken
black peppercorns (whole)Kruiden en specerijen10 g- courgette (sliced into long ribbons with a sharp knife)Groente en fruit2 stukken
per portie
Voedingswaarden
18kcal
- Koolhydraten
- 3 g
- Eiwitten
- 1 g
- Vetten
- 0 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Serve the courgette ribbons as a garnish alongside a lamb chop with herb and dill dressing and an aromatic lamb sauce.