Summary

Ingredients

• 150 g rocket
• 3 tablespoon olive oil
• 250 ml cream
• 1 teaspoon agar agar
• 1 squirt lemon juice
• some sea salt

Print Recipe Pin Recipe

Instructions

1. Finely chop rocket and fry briefly in olive oil in a saucepan. Add the cream and bring to the boil. Purée finely with a hand blender, possibly push through a sieve. Scatter agar-agar and bring to the boil again. Stir well for 2 minutes. Season to taste with salt and lemon.
2. Chill in the refrigerator for approx. 2 hours until the mixture is firm enough to cut the lobes.
3. Goes well with tuna or beef tartare, as a spread with fresh ciabatta or
4. simply as a dip.