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Foodxperience

Pieterman on carrot couscous with a grapefruit beurre blanc

Fried weever with pearl couscous, carrot purée, leek cream, and a grapefruit sauce. The approximate cost price per person is €3.12.During the holidays, it is time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it is possible to serve distinctive dishes and keep control of your inventory. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautiful in presentation, and delicious in taste!

Ingredients

100mlCarrot juice
100gThree-color couscous

100gYogurt
50gEgg white
200mlLeek oil
15mlRice vinegar

100mlLeek oil
2units.itemsRed grapefruit
250mlWhite base sauce

200gWeever fillet

50gRed Meat radish
100gCarrot cream with ginger
100gCrispy sourdough tuille mix

Preparation

  1. Cook the couscous in lightly salted water until al dente and drain.
  2. Return the couscous to the pot, add the carrot juice and bring to a boil. Then let the couscous sit to fully absorb the carrot juice.

  1. Weigh all ingredients in a measuring jug.
  2. Blend with an immersion blender until smooth.
  3. Season with pepper and salt.

  1. Squeeze the grapefruits and reduce the juice by half.
  2. Add the white base sauce and season with pepper and salt.
  3. Before serving, add the leek oil and stir gently.

  1. Fry the weever fish on the skin side and season with salt and pepper.

  1. Make the sourdough tuilles according to the instructions on the package.
  2. Heat the carrot cream.
  3. Cut the radish into the desired shape.
  4. Place some couscous at the bottom of the plate and garnish with the remaining ingredients as desired.