HANOS catering wholesale
Become a customer
Foodxperience

Appetizer grilled zucchini, peach and potato

Pickled and grilled zucchini on a crispy potato base, served with goat cheese, baked potato and white peach gel.

Ingredients

120gSugar syrup
220gwhite peach
4gCitras
3.2gAgar

1units.itemsvegetable skin potato

1units.itemsairbag sosa

1units.jargoat cheese Bokkesprong

1units.itemsmini zucchini
Salt
1Sushi vinegar
3Olive oil

optional: dried peach
peach fruit powder

Preparation

  1. Defrost the puree and mix with sugar syrup, citras, and agar.
  2. Bring to a boil and blend with the hand blender.
  3. Let the mixture cool and set into a jelly.
  4. Break it up in the food processor into a gel and optionally add some oil.

  1. Spray the potato skins with a little bit of water.
  2. Cut them into the desired shape.
  3. Fry them as described on the packaging.

  1. Fry the granulate in a round sieve at about 180°C for about 1 minute.
  2. Salt them afterwards if desired.

  1. Crumble the goat cheese.

  1. Slice the zucchini to the desired thickness on a mandoline.
  2. Vacuum the zucchini with oil and sushi vinegar.
  3. Add salt to taste.
  4. Briefly grill the zucchini (cooking time depends on thickness).

  1. Cover a crispy potato with the zucchini and goat cheese.
  2. Top with another crispy potato, granulate, peach gel, and fresh flowers.
  3. Sprinkle with a little peach powder and add some dried peaches to taste.