Fried Brussels Sprouts by Johnson Wu from Bar Le Germain

“I've been making this recipe for about five years, I like serving it on Thanksgiving or Christmas,” says Chef Johnson Wu. He is convinced that even finer palates will like it because the frying method of the recipe transforms the taste and texture of the little cabbage while bringing out its beautiful nutty flavours.

“The dressing spices things up while adding a touch of umami, acidity and richness”.

Try it, you’ll love it!

Fried Brussels Sprouts

Preparation time : 30 minutes

Number of guests : 1

Difficulty level : super easy

Duck fat dressing

Ingredients :

1 cup of sherry vinegar
¼ cup Dijon mustard
1 tablespoon of old-fashioned mustard
1 cup duck fat, melted
2 cups canola oil
½ cup of sugar
A pinch of salt

Preparation :

- Mix all the ingredients except canola oil and duck fat
- Drizzle the duck fat, followed by the canola oil

The brussels sprouts

Ingredients :

½ cup of Brussels sprouts
2 tablespoons of smoked bacon
3 tablespoons of duck fat vinaigrette 

1 tablespoon of parmesan

Preparation :

- Cut the Brussels sprouts in half and dice the smoked bacon
- Fry Brussels sprouts and smoked bacon in oil or bake at 350F (180 C) until desired color and doneness (around 25min)
- Mix with the vinaigrette
- Place in a bowl, add the grated Parmesan then serve

Fancy a taste of Johnson Wu's “Wusian Fusion” dishes? Come to Bar Le Germain located in the Hotel Le Germain Maple Leaf Square to be totally blown away by its delicious take on Asian cuisine.