Home Recipes Sorrel à la crème

Sorrel à la crème

Shrimp roe and caviar

Other Herbs

Sorrel à la crème - photo1 | Debic

Adeline Grattard

Yam'Tcha

Ingredients

Sorrel à la crème

800 g Sorrel

40 g Debic Traditional butter

10 g garlic

125 ml milk

125 ml Debic Stand & Overrun

6 g fine salt

2 g corn starch

Garnishes

50 g dried shrimp roe

100 ml olive oil

100 g caviar

Debic products used

Traditional Butter 10KG

Stand & Overrun 1L

Preparation

Sorrel à la crème

Slice the sorrel in fine julienne.

Sweat the sorrel in the butter.

Finly mince the garlic and add to the sorrel.

Add the milk and Debic Stand & Overrun.

Bring to a .

Combine a bit of water with the corn starch and bind the mixture.

Season to taste with the salt.

Assembly

Dress the sorrel à la crème in the middle of the plate.

Finish with a drizzle of olive oil and sprinkle the dried shrimp roe around the sorrel.

Finish with the a spoon of caviar on top.

Other Herbs

Debic for chefs

Debic for chefs