Keep a handful of unpeeled gray shrimp aside. Peel the rest
and save the waste. Make it a shrimp stock. Cook peeled
floury potatoes in that stock.
Drain the potatoes and crush them with a pestle. Dilute with
buttermilk, egg yolks and butter to a creamy stoemp.
Save a few sprigs of fresh chervil for garnish and blanch the
rest in buttermilk for half a minute. Mash briefly with a hand
mixer. Strain the preparation, but keep the moisture.
Mix the mashed chervil with the potato stoemp. Season with
salt, pepper and nutmeg.
Soak a few leaves of gelatin. Heat the chervil sieve and stir in
the soaked gelatin. Gently pour a mirror of moisture onto the
plates and refrigerate to stiffen.
Steam a handful of samphire for three minutes. Rinse under
cold water. Boil three mussels per plate in a little water diluted
with white wine. Let them cool in their shell.
mashed potatoes with North Sea shrimps
Remove the crayfish from their armor. If you do this in
advance, you can use the waste together with that of the
shrimp to make the stock.
Put the stoemp in individual glass bowls that you have
buttered. Place the jars in a hot oven for 15 minutes or
heat them up in the microwave.
On the dinner plate. Take the plates out of the
refrigerator. Dress with samphire, mussels, crayfish,
unpeeled shrimps and sprigs of fresh dill. Invert the jars
stoemp on the plates.
Finish with a generous amount of peeled shrimp mixed
with fresh chervil.
You can serve with a hollandaise sauce, but you don't
have to.
pepper and salt
nutmeg
gelatin sheets
mussels
white wine
crayfish
fresh dill
gray shrimps
shrimp stock
flowery potatoes
buttermilk
eggs
butter
chervil
Keep a handful of unpeeled gray shrimp aside.
Peel the rest and save the waste. Make it a
shrimp stock. Cook peeled floury potatoes in
that stock.
Drain the potatoes and crush them with a
pestle. Dilute with buttermilk, egg yolks and
butter to a creamy stoemp.
Save a few sprigs of fresh chervil for garnish
and blanch the rest in buttermilk for half a
minute. Mash briefly with a hand mixer. Strain
the preparation, but keep the moisture.
Mix the mashed chervil with the potato stoemp.
Season with salt, pepper and nutmeg.
Soak a few leaves of gelatin. Heat the chervil
sieve and stir in the soaked gelatin. Gently
pour a mirror of moisture onto the plates and
refrigerate to stiffen.
Steam a handful of samphire for three minutes.
Rinse under cold water. Boil three mussels per
plate in a little water diluted with white wine. Let
them cool in their shell.
mashed potatoes
with North Sea
shrimps
Remove the crayfish from their armor. If you do
this in advance, you can use the waste
together with that of the shrimp to make the
stock.
Put the stoemp in individual glass bowls that
you have buttered. Place the jars in a hot oven
for 15 minutes or heat them up in the
microwave.
On the dinner plate. Take the plates out of the
refrigerator. Dress with samphire, mussels,
crayfish, unpeeled shrimps and sprigs of fresh
dill. Invert the jars stoemp on the plates.
Finish with a generous amount of peeled
shrimp mixed with fresh chervil.
You can serve with a hollandaise sauce, but
you don't have to.
pepper and salt
nutmeg
gelatin sheets
mussels
white wine
crayfish
fresh dill
gray shrimps
shrimp stock
flowery potatoes
buttermilk
eggs
butter
chervil
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
