Fried Brussels Sprouts with Sauce Gribiche
/
Fried Brussels Sprouts with Sauce Gribiche
Recipe By Michael Weldon
Ingredients
2 free range eggs, hard boiled, yolk separated from white, whites chopped fine
1 tbsp dijon mustard
½ cup Squeaky Gate extra virgin olive oil
10 cornichons
2 tbsp capers
¼ bunch tarragon, chopped
¼ bunch parsley, chopped
¼ bunch chives
500 g brussel sprouts trimmed with outer leaves left on the halved
oil for frying
sea salt
1 lemon, juiced
Method
Heat the oil to 170 degrees (c).
In a mixing bowl, mash the egg yolks with a splash of vinegar. Whish to combine then gently drizzle in the olive oil and emulsify into the egg. Once all the oil is mixed into a sauce, season with salt, pepper and a squeeze of lemon. Add in the remaining ingredients. Fold into a sauce.
Carefully drop the Brussel sprouts into the hot oil and fry until golden and crispy. The leaves should puff open.
Drain well then season with sea salt.
Serve with the gribiche in a bowl and dip the artichoke into the sauce.
