Horseradish, Potato, Grey Shrimp, Hippo Tops

• 20 g olive oil
• 35 g shallot, chopped
• 325 g potato, in brunoise
• 175 g vegetable broth
• 20 g crème double
• 2,5 g horseradish puree, Bresc
• 1 lettuce
• Q.S. vegetable broth
• 0,5 Little Gem lettuce, fried
• Q.S. grey shrimp
• Q.S. Hippo Tops

Horseradish, known for its strong and sharp flavour, is one of the traditional spices in the Eastern and Mediterranean regions of Europe. Apart from being a standard accompaniment to beef and oyster, horseradish serves as a great complement to many ingredients. Via the Foodpairing Tool, we've combined it with potato and grey shrimp, a classic Belgian combination.

Potato risotto:

• Fry the shallots in the olive oil. Add potatoes and simmer briefly.
• Add the stock and cook the potatoes until tender.
• Weigh 100 g cooked potato and mix with sour cream and Bresc horseradish puree. Season to taste.

Sauce:

• Clean the lettuce. Boil in salted water. Cool in ice water. Squeeze the water out of the lettuce. Chop.
• Mix with a little vegetable broth in a nice smooth sauce. Season to taste.

Garnish:

• Finally, top it off with grey shrimp, Hippo Tops and fried lettuce to give that extra crunchiness to your dish. Enjoy!

Source: Foodpairing