Fried Brussels sprouts with remoulade sauce and bacon-tomato sauce
easy
60 mins
60 mins
Ingredients
- 750 g Brussels sprouts
- 7-10 Tbsp Salt
- 2 Eggs (size M)
- 1/4 l White wine
- 5 tablespoons (approx. 75 g) Flour
- 7-10 Tbsp grated nutmeg
- 1 kg white frying fat
- 50 g Flour for turning
- 1 Onion
- 50 g streaky smoked bacon
- 1/2 package (250 g) chunky tomatoes
- 2-3 TABLESPOONS Hot chili sauce
- 7-10 Tbsp Rose peppers
- 7-10 Tbsp Salt
- 1 hard-boiled egg
- 1 Onion
- 1 small apple
- 2 Gherkins (from the jar)
- 1 collar flat leaf parsley
- 1/2 bunch Dill
- 200 g Mayonnaise (50% de matières grasses)
- 150 g Whole milk yoghurt
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper from
- 7-10 Tbsp the mill
Directions
- 1
Clean and wash the Brussels sprouts and stew them for ten minutes in little boiling salted water. Rinse under cold water and let cool. In the meantime, peel and finely dice the onion.
- 2
Dice the bacon finely and leave it crisp in a saucepan. Add the onions, fry until transparent and deglaze with tomato sauce. Let it boil down at low to medium heat for five to ten minutes.
- 3
Season tomato sauce with chilli sauce, paprika and salt. Leave to cool. For the remoulade sauce, peel and chop the egg. Peel and finely dice the onion. Wash and quarter the apple, remove the core and dice the apple quarters together with the gherkins.
- 4
Wash parsley and dill, dab dry and chop except for some parsley for the garnish. Mix mayonnaise, yoghurt and mustard and add to the prepared ingredients. Season to taste with cucumber stock, salt and pepper.
- 5
Separate eggs. Mix egg yolk, white wine, a pinch of salt and nutmeg, then stir in the flour by the spoonful. Allow to stand for five to ten minutes to swell. In the meantime heat up the frying fat.
- 6
Beat the egg white until stiff and fold into the dough. First turn the Brussels sprouts in flour, then dip them into the batter. Fry in portions in hot frying fat for one to two minutes until golden brown. Place on a plate and keep warm in the oven.
- 7
Arrange the Brussels sprouts on a plate and serve garnished with parsley. Serve with the sauce.
More Delicious Recipes
