How do you keep carpaccio of Sint-Jacobs Noten?

Cooling: Store the sliced Sint-Jacobsnoten covered in the fridge for a maximum of a few hours before serving. Keep them as cold as possible to maintain their freshness. Separate storage: Store the sliced peppers, julienne ginger and coriander leaves separately in airtight trays in the fridge. This prevents the flavors from mixing too much before you put together the dish. Coconut sauce: Store the coconut sauce separately in an airtight container in the fridge. Stir the sauce well before pouring it over the carpaccio. Serve: Put the dish together just before serving. Sprinkle the Sint-Jacobsnoten with the coconut sauce and garnish with the peppers, ginger, coriander, sesame seeds, lemongrass, sesame oil and flaky salt. Add the lime wedges just before serving. In this way you can ensure that the carpaccio of Sint-Jacobsnoten remains as fresh and tasteful as possible.

Carpaccio of Sint-Jacobs Noten

Favorites

20min

•

Easy

Carpaccio of Sint-Jacobsnoten with spicy peppers, aromatic lemongrass and a creamy coconut sauce. Perfect as a starter!

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

12 pieces large fresh Sint-Jacobs nuts
1 long red and yellow pepper
1 piece of lemongrass
1 Bot Coriander
1 tbsp sesame seeds
1 tbsp ginger chopped
1 lime

Coconut sauce:
200 ml of coconut cream
50 ml of sushi vinegar
Juice of 1 lime
1 good el fish sauce

4 tbsp roasted sesame oil
4 TL Flaky Salt

12 pieces large fresh Sint-Jacobs nuts
1 long red and yellow pepper
1 piece of lemongrass
1 Bot Coriander
1 tbsp sesame seeds
1 tbsp ginger chopped
1 lime

Coconut sauce:
200 ml of coconut cream
50 ml of sushi vinegar
Juice of 1 lime
1 good el fish sauce

4 tbsp roasted sesame oil
4 TL Flaky Salt

Preparation method

How do you make this?

Cut the Sint-Jacobs nuts into thin slices and divide into a circle on the plates. Place it covered in the fridge.

Cut the peppers into fine slices, the ginger into fine julienne and pick the coriander leaves from the stalks.

Mix everything for the sauce and sprinkle the plates with it

Finish with the peppers, coriander and ginger.

Sprinkle the sesame seeds over it and grate some lemongrass over it on each plate. Drop some sesame oil on each plate and sprinkle with Flaky Salt. Serve with extra lime at the table.

Social