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

gray shrimps shrimp stock flowery potatoes buttermilk eggs butter chervil
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.
Belgian Cuisine

taste and tradition

Creative Cooking the fiery passion
pepper and salt nutmeg gelatin sheets mussels white wine crayfish fresh dill
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.
gray shrimps shrimp stock flowery potatoes buttermilk eggs butter chervil
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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.
Ingredients Directions Belgian Cuisine taste and tradition
pepper and salt nutmeg gelatin sheets mussels white wine crayfish fresh dill