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DISH 2015 – BELGIUM

«Salad of Kind Crab» Dish

INGREDIENTS (4 Serves):

AVOCADO CREAM:

1 avocado
20 leafs of lemon verbena
juice of 1 lime
salt
pepper

CRAB:

Poach king crab legs in seawater, cool down and clean the meat. Mix with some mayonnaise and zest of bergamot and lime. Season with salt and pepper.

CROUTONS:

Cut croutons of sourdough bread, fry them in smoked butter. Add salt and pepper.

mamont_mission_competition_winning_dish_2015

mamont_mission_competition_winning_dish_2015_1

BIRCH SORBET:

400 gr. fresh birch juice
100 gr. glucose
100 gr. sugar
135 gr. bergamot juice
1 leaf gelatine

PINK PEPPERCORN CARAMEL:

100 gr. sugar
100 gr. glucose
pink peppercorns

Cook sugar and glucose to 127 C, cool down and mix into a powder.
Melt the powder in a mold, add pink peppercorns to taste and shape using a ring.

Finish the dish with herring roe and glasswort.

Recipe сredit: Arie Visscher, Head Chef, Restaurant de Kluizenaer in Goes, The Netherlands.