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Gildehoen suprême from the barbecue with Thai pointed cabbage

The suprême variant of gildehoen can be prepared with the bone, which adds extra flavor. The approximate cost per person is €2.75.

Gildehoen is interesting in terms of price. First cooking sous-vide prevents the meat from drying out, and then grilling gives it a characteristic barbecue flavor. The gildehoen is served with barbecue-charred pointed cabbage and a Thai jus based on coconut milk.

Ingredients

Gildehoen suprême

40gLiquid Asian Nestle
20gSesame oil
500gCoconut milk
20gFish sauce
30gSoy sauce
10gChili-garlic paste
20gCornstarch

1units.itemsPointed cabbage

Preparation

  1. Clean the suprêmes and trim the bone.
  2. Cook the Gildehoen sous-vide for 30 minutes at 68°C.
  3. Grill the Gildehoen on the barbecue.

  1. Put all the ingredients in a pan and bring to a boil.
  2. Let it simmer gently for 5 minutes.
  3. Season the sauce with pepper, salt, and lime juice.

  1. Cook the pointed cabbage for 20 minutes on the barbecue at 200°C.
  2. Remove the outer blackened leaves.
  3. Cut the pointed cabbage lengthwise into 6 pieces.

  1. Roast the peanuts and chop them into pieces.
  2. Warm the pointed cabbage, slice the Gildehoen, and place both on the plate.
  3. Finish the dish with some chopped peanuts and the jus.