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
