We’re going to make a beautiful Dutch shrimp dish. It’s going to be a shrimp salad with a sous-vide cooked egg yolk, a brandade foam and some crispy bacon.
The pickled lemons
Ingredients
- 5 lemons
- coarse salt
Instructions
- First almost cut the lemons in 4. Then open them up and fill them with a generous amount of coarse salt.
- Now transfer them into a preserving jar and press everything all the way down so that they’re almost submerged in the salt and their own juice.
- Then close the lid and let it sit for at least 2 months. Shake it every other day to ensure that everything stays covered with salt.
The Dutch shrimp salad
Ingredients
- 0.25 pickled lemon
- chives
- 1 tbsp mayonnaise
- 100 g Dutch shrimp
Instructions
- Take a quarter of a pickled lemon and cut the flesh away so you’re left with the peel. Then cut it in small brunoise and keep for later.
- Now chop some chives really fine.
- Then add a tablespoon of mayonnaise to 100 grams of Dutch shrimp and also add the chives, the pickled lemon brunoise, black pepper and when necessary some salt. Now mix this.
The baby potatoes
Ingredients
- 1 liter water
- 5 sprigs lemon thyme
- 10 g salt
- 1 kg baby potatoes
Instructions
- Pour the water into a saucepan and add the lemon thyme and season with the salt.
- Now add the baby potatoes and boil them on a medium heat for around 20 minutes.
- Once cooked take them out of the water and let them cool down in your fridge. Then chop them in smaller piecesÂ
The egg yolk
Instructions
- Transfer the eggs in a sous-vide bath that is 64 °C and let them cook for 70 minutes.
- After that cool them down in some ice water.
- Now crack the egg open and gently press the egg white away. Then cover them with plastic foil and keep them in your fridge for later.Â
The bacon
Ingredients
- thinly sliced smoked bacon
Instructions
- Transfer some thinly sliced smoked bacon on a silicon sheet and cover it with another sheet. Give it a good press.
- Then bake it at 160 °C for around 25 minutes till golden brown and crispy.
- Once golden transfer them onto a kitchen paper and give it a good press to remove as much fat as possible. Now chop it and keep it dry and covered for later.Â
The brandade foam
Ingredients
- 200 g starchy potato
- 500 g vegetable broth
- 300 g cream 35% fat
- 4 g salt
- 1 clove garlic
- 250 g cod fish
Instructions
- First peel the floury potato and then cut it in 8. Now transfer it into a saucepan and also add the vegetable stock, the cream, the salt and the cleaned clove of garlic.
- Now let it reduce till the whole mixture weighs 600 grams.
- Meanwhile lay the cod fish on a parchment paper. Then season the top with some salt and bake it at 200 °C for 20 minutes.
- Once both the liquid and the codfish are done combine the two and blend it till smooth.
- Give it a little taste for season and then put it through a really fine sieve. Using a ladle will make it a little bit easier.
- After that transfer it into a syphon and charge it with 2 charges. Shake it well after each charge and then let it rest for 30 minutes in your fridge.
How to finish the dish
Instructions
- First lay a couple of baby potatoes on the bottom of a bowl. Then cover it with a generous tablespoon of shrimp salad.
- Now lay your egg yolk on top and season it with some flaky salt. Then cover this completely with the brandade foam. All the components except the shrimp salad are served at room temperature.
- Now sprinkle some of the crispy bacon on top and finish it off with a touch of lemon zest.
