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Rice and tomato cracker

With an anchovy and tomato cream.

Ingredients

for the anchovy cream:
45gYogurt
40gEgg white
East Indian cherry sprigs
5Anchovy fillets
180mlSunflower oil
10gSushi vinegar
Kesbeke sour pickle
rice sticks

Preparation

  1. Puff the rice sticks at 200°C in a pan with sunflower oil so the rice sticks curl. Season with crutomat from Texturas.
  2. Cut the core of the sour pickle into brunoise. Use a small round cutter to cut out the Indian cress sprigs. , Anchovy and tomato cream, Cut small slices of anchovy.
  3. Blend 40 grams egg white, 45 grams yogurt, 10 grams sushi vinegar, and 180 grams sunflower oil together with the anchovy into a nice smooth cream, for example using a hand blender. , Garnish with the tips of sorrel sprigs.