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Purple carrot yakitori

Purple carrot yakitori with a glaze of pickled red gooseberries with sourdough.

A meeting with chef Michael van der Kroft of restaurant Tres in Rotterdam is an intense experience. His restaurant is the result of an unrelenting quest for depth. And fruit plays an essential role in that. “Fruit makes my kitchen unique.”

In this recipe, you will learn how to make one of the components of this recipe: the glaze of pickled red gooseberries with sourdough.

Ingredients

Prestige red gooseberries
20% sourdough starter (relative to gooseberries)

Preparation

  1. Vacuum the red currants and keep for 3 weeks at 60°C.
  2. Mix with the sourdough starter and double the amount of water.
  3. Blend everything and pass through an ice filter.
  4. Reduce at 55°C until it reaches the consistency of a syrup.