Horseradish, known for its strong and sharp flavour, is one of the traditional spices in the Eastern and Mediterranean regions of Europe. Apart from being a standard accompaniment to beef and oyster, horseradish serves as a great complement to many ingredients. Via the Foodpairing Tool, we’ve combined it with potato and grey shrimp, a classic Belgian combination.
The traditional Belgian dish calls for mashed potatoes. However, we are doing it the Italian way this time round by making a potato risotto! The preparation method is similar to the traditional method of preparing a risotto, except that we are replacing rice with potatoes. Bresc Horseradish puree is then added to give a tinge of spiciness.
Hippo Tops, a spicy type of watercress that still grows wild in Europe and Asia, adds crunch and highlights the floral aromas in horseradish.
Foodpairing Tool
Ingredients and preparation (serves 4):
Potato risotto
- 20 g Olive oil
- 35 g Shallot, chopped
- 325 g Potato, in brunoise
- 175 g Vegetable Broth
- 20 g Crème double
- 2,5 g Horseradish puree, Bresc
Fry the shallots in the olive oil. Add potatoes and simmer briefly. Add the stock and cook the potatoes until tender. Weigh 100 g cooked potato and mix with sour cream and Bresc horseradish puree. Season to taste.
Sauce
- 1 Lettuce
- Q.S. Vegetable broth
Clean the lettuce. Boil in salted water. Cool in ice water. Squeeze the water out of the lettuce. Chop. Mix with a little vegetable broth in a nice smooth sauce. Season to taste.
Garnish
- 0,5 Little Gem Lettuce, fried
- Q.S. Grey shrimp
- Q.S. Hippo Tops
Finally, top it off with grey shrimp, Hippo Tops and fried lettuce to give that extra crunchiness to your dish.
Enjoy!
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Discover more about Hippo Tops and other cresses here.