Gourmet chutney


  • 1 tbsp Riesling mustard or Pommery mustard
  • 1 shallot, peeled
  • 2 tbsp balsamic vinegar
  • 3 tablespoons raspberry vinegar
  • 50 ml of pumpkin seed or grapeseed oil
  • 150 ml of vegetable oil
  • 1 tbsp honey
  • 1 teaspoon sea salt
  • 40 ml of water

Add mustard, water, shallots and vinegar to a blender. Gradually, you can then add the oils. At the end the sea salt and the honey.

Ingredients for the salad

  • frisee
  • arugula
  • Rose petals (alternatively lamb's lettuce)

Marinate the salad with the pumpkin seed oil dressing.

Garnish with a carrot spiral

  • 200 ml of glucose
  • 1 big carrot

Cut the carrot into thin strips of 15 by 1 cm. Cook the lard until it turns whitish. Add the carrot strips and cook for about 4 minutes. Allow the sugarcane to cool.
Deep fry a strip in hot oil at 180 ° C, then wrap over a long round object (eg sharpening steel or pen) until the spiral shape is reached.

After serving, place the gourmet chutney next to or on top of the salad.

Recipe from the restaurant »Maus im Mollers« in Mainz

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