Caviar of paprika, marjoram, green olive, flakes of burrata and Aclla Cress, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 yellow paprika 
• 1 red paprika 
• Jar of green olives without stone 
• 2 sprigs of fresh marjoram 
• 1 tray Aclla Cress
• Olive oil El Flamenco 
• 1 Fresh burrata 
• 150 gr. Bio Légumaise Provence - paprika with thyme 
• Black pepper 
• Coarse sea salt 

Parchment: 

• Cut wafer-thin slices of yellow paprika.
• Grease an oven tray with olive oil or use an oven cloth. 
• Place the raw paprika chips here side by side and season with sea salt and black pepper. 
• Place these in an oven at 100°C for 30 to 40 minutes until crispy. 

Caviar: 

• Clean, wash and cut all other paprikas into a fine brunoise. 
• Cut some green olives into fine brunoise. 
• Briefly fry everything until soft and crispy in a dash of olive oil. Season with black pepper and sea salt. Add finely chopped marjoram and mix. 
• Let it cool down. 

Finish: 

• Divide the cold paprika-olive caviar over the 4 plates. 
• Pick the burrata and spread over the caviar. 
• Place some olives as a garnish. 
• Cut the cresses and place over the preparation. 
• Finish with a few more drops of olive oil, coarse sea salt and black pepper on the burrata. 
• Spoon in the légumaise. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: caviar, raw, stew, parchment, marinating, emulsion 
Plate: Wild Moon large ceramic sphere plate 
Recommended drink: White wine, Pinot Auxerrois - Winery Valke Vleug, Scheldeland – Belgium