Degustation of lobster

Lettuce cream with lobster tartare

Ingredients

lettuce // cream // sushi vinegar // poultry stock // salted jelly veal cheek // 3 g iota per litre

Preparation

Blanch the lettuce in salted water and leave to cool in ice water. Add the rest of the ingredients and mix the liquid cold with the iota. Heat to 80 °C and leave to set.

 

Tomato consommé

Ingredients

remnants of drained tomatoes // celery salt // coriander seeds // peppercorns // Tabasco // tarragon // green celery leaves

Preparation

Briefly blend all the ingredients and leave to drain overnight in a cheesecloth.

 

Garnish

finely shredded iceberg lettuce // lobster tartare // bread croutons // tomato mayonnaise // tomato cut in shapes // crispy spring onion stalks // rucola // flowers

Recipe: Franky Vanderhaeghe
Photo: Bart Tanghe

 

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