While I was preparing the first Dîner in white, I had so many other ideas for another white dinner. This timeI create done which has more Asian influences. It looks difficult to cook all in one colour and it definitely is. But when you get into it, the possibilities keep on flowing and it makes me so happy when it works out!
Entrèe Spring rolls tucked with rice noodles, radish, bean sprouts, spring onion, parsnip, germinate, steamed tofu, enoki mushrooms and the heart of romaine. With a dipping sauce of rice vinegar and lime juice which was marinated for 12 hours with garlic, ginger, lemongrass and chili peper in a tea bag. An amazing, intense flavour!
Plat principal The ceviche of Peru is very well known and an lovely dish to eat. Keep in mind that you beste at it close to the sea, as the fish has to be very fresh. But in the western world this is not very necessary… Also the Peruvian kitchen had Asian influences. The Peruvians always serve sweet potatoes aside the fish to blush off the spicyness. At the fish store I chose the whitest fish possible and let it yarn with the sliced white onion in the sour sauce for a couple minutes. The sauce was made of lemon juice, garlic, the pits of a yellow pepper, salt and white pepper.
Dessert A soft lemon mousse made of lemon, egg white, yoghurt, agar agar and apple sugar. Topped it all with some coconut chips.