Free-range chicken with cockles, carrot mash, lemon and lemongrass
For the free-range chicken
2 large chicken fillets // 2 stalks of lemongrass // Piece of ginger of about 25 g // Olive oil
For the cockles
2 kg cockles // 1 shallot // Pepper and salt // ½ dl white wine
For the sauce
200 g unsalted butter // Juice and zest of 2 lemons // 2 tbsp crème fraîche // Pepper and salt // Cooking liquid from the cockles
For the carrot mash
1 kg carrots // 100 gr potatoes // 350 g onions // 5 dl strong chicken stock // Butter // Black pepper
For sweet/sour carrot
20 young carrots // 25 g honey // 100 g vinegar
Cockles are the most important ingredient in the kitchen of De Kromme Watergang. They provide a typically, salty flavour which you don’t find anywhere else in the world.
The chicken fillets come straight from the farm. They are cooked in a vacuum bag for 20 to 30 minutes at 68 °C with a lemongrass stalk, fresh ginger and olive oil.
Carrot mash is a typical regional dish made of carrots, onions and potatoes. Normally this is prepared with lean pork bacon or brisket, but here we use strong stock made of chicken carcass and lemongrass. The carrots, onions and potatoes are peeled and sliced thinly. Take a large pan with butter and stew half the carrots. A bit later on, add the rest of the carrots and the potatoes. Stew for a few more minutes and add the chickenstock little by little. When halfway, add the onions and leave to stew until ready. Transfer to a blender and blend into a smooth mass and season with salt and pepper.
Rinse the cockles carefully and boil them in a pan with lid with a little bit of white wine, freshly ground pepper and finely diced shallot. The cooking liquid is kept for the sauce. Add lemon, butter and crème fraîche to the cooking liquid and reduce briefly.
Peel the young carrots and slice in long slices. Marinate the slices in sweet/sour. This will give the dish a fresh taste.