Dutch shrimp amuse

• Begin by peeling the salsifies. Now trim the edges and chop them in smaller pieces.
• Transfer them into a saucepan and also add the milk, the coffee beans and the salt. Now bring this to a boil and then let it simmer for 20 minutes.
• Then let it cool down in your fridge. Once it has completely cooled down take it out of the liquid and cut it into smaller pieces. 

Shrimp oil

• First clean the Dutch shrimps. Keep those in your fridge for later.
• Now heat up a saucepan on a high heat. Add a splash of oil and fry the trimmings till they start to color.
• Once that’s done add the neutral oil and let this simmer for 1 hour.
• Then pour it into a sieve that’s laid with kitchen paper and let this cool down completely in your fridge.

The shrimp salad

• Pour the beaten egg into a blender together with the salt, the orange juice, the sushi vinegar and the cold shrimp oil we just made.
• Now blend it into a smooth cream and then transfer it into a piping bag. 
• Then take your cleaned shrimps and season them with the shrimp cream, some orange zest, salt and pepper. Mix this and keep it in your fridge for later.

• First transfer the butter into a saucepan and melt this on a low heat. Once melted add the isomalt sugar, the grounded coffee beans and the salt.
• Now while stirring heat it on a medium heat till all the sugar is melted. Then pour it on a silicon sheet and let it cool down completely.
• After that break it into smaller pieces. Now transfer it into a blender together with the flour and the egg white. Mix this till it’s a smooth mixture.
• After that spread it on a silicon mold. The mold I use is from Mold Brothers.
• Then bake it at 160 °C for around 15 minutes till golden. Remove the tuille when it’s still hot.

• First place a small layer of the salsify on the bottom of a bowl. Then cover this with the shrimp salad.
• Now gently place the coffee tuille on top. Then pipe a couple of dots of the cream on there and finish it of with some winter purslane.