I've talked about kibbeling a bazillion times here, but I've somehow never taken a decent picture of it before, usually because I'm too busy burning the roof of my mouth with it.
So, what I always say about it is: you wouldn't believe the lightness of the coating. Yeah, yeah. What I don't usually say is: this particular fishmonger liberally dusts their kibbeling (after it's fried) with a spice mix called simply viskruiden, from a brand name called Degens, but the mix itself is pretty unsimple and does a great job of elevating this into something beyond fish 'n' chips.
The ingredients to Degens Vis mix are: salt, coriander, mustard seed, white pepper, ginger, mace, nutmeg, fenugreek, chives, chervil, something I can't identify called lavaswortel, marjoram, thyme, rosemary.
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3 comments:
I came across this because a friend who visited Amsterdam told me about kibbeling dusted with spice and I thought it sounded rather nice :) After a bit of searching my best guess is that lavaswortel is horseradish but I'll ask one of our Dutch customers to see if they know.
It is rather nice, in fact, I kind of require it on my kibbeling now. And since this post, I've determined that lavaswortel is actually lovage (horseradish is mierikwortel).
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