True Parisienne hotdog

Preparation time

30 min

Serves

10 people

Preparation time

30 min

Serves

10 people

Ingredients

  • 10 Royal Drum hotdog buns

Potato aioli:

  • 2 egg yolks (preferably pasteurized)
  • 1 pinch of salt
  • 1 teaspoon Dijon mustard
  • 2dl grape seed oil
  • 1 clove garlic
  • 50g. potatoes, boiled and mashed

Rhubarb compote:

  • 400g. rhubarb, diced in cubes
  • 100g. sugar
  • 1 teaspoon salt
  • 1dl vinegar
  • 1dl water

Roasted portobello mushrooms:

  • 100g. Portobello mushrooms, diced into cubes of 5x5 mm.
  • oil
  • Salt and pepper

Fennel crudité:

  • 1 fresh fennel, in thin slices (mandolin iron)
  • Ice water

Crispy onion rings:

  • 1 large onion (or red onion)
  • 1 pinch of salt

The rich aioli is a great match for the sweet rhubarb. When put together with the fennel and portobello mushrooms, it is a perfect combination for our Royal Durum bun.

Instructions

Potato aioli:
Rhubarb compote:
Roasted Portobello mushrooms:
Fennel crudité:
Crispy onion rings: