(For 4 portions)
- 12 elongated shallots
- 200 g soft boiled potatoes (peeled)
- 100 g fresh raspberries
- A dash of raspberry vinegar
- cup of Limon Cress
- sea salt - Verstegen
- drops of arqan argan oil
- black pepper from the Verstegen mill
- Berghoff BBQ
- Peel 2 shallots and cut into fine rings. Season with sea salt and black pepper and marinate in raspberry vinegar. Same time the other shallots are cooking.
- Place 10 shallots on the soft smoldering BBQ so they don’t burn. Turn once in a while. This can take up to 30 minutes. When cooked, the outer jug will be black and you will see blisters coming out of the shallot. Let them rest for a while, away from the fire, then cut them in half lengthwise and separate the cooked shallot from the burnt outside.
- We are now going to fill each half shallot.
- Wash and cut potato into large pieces, cooked in water with salt.
- Do not drain all the liquid during cooking.
- Now crush with a good dash of boiling gravy.
- We now also add a few drops of argan oil, the raspberry vinegar and all raspberries (except 10 beautiful raspberries that we keep for garnish).
- Mix everything well, add some additional seasoning if necessary. Now we always fill shallot “oysters” with a spoonful of raspberry-potato puree. We finish with half a raspberry and some slightly sour shallot.
To finish off:
- Place 5 “oysters” on each plate and finish with some Limon Cress. Serve warm, cold or lukewarm. Mix everything well, add some additional seasoning if necessary. Now we always fill shallot “oysters” with a spoonful of raspberry-potato puree. We finish with half a raspberry and some slightly sour shallot.
Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs
Preparation time: 60 minutes
Techniques: veggies, fruit
Plate: Wild Green Plate
Say yes to the cress