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.
Ingredients and preparation (serves 4):
- 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.
- 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.
- 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.
Discover more about Hippo Tops and other cresses here.