(For 1 portion)
- 1 lamb mouse
- 1 langoustine tail
- sea fennel
- salty potato
- Bean Blossom
- Scarlet Cress
- Season the lamb with salt and pepper, fry it in butter with a little oil.
- Then put away warm.
- In the meantime, poach the fennel, drain and add the brunoise apple at the last moment, heat it for a while and season with some butter and a dash of calvados.
- Poach the sea fennel briefly.
- Cut the salty potato into thin slices on the mandolin, poach and let it dry. Then deep-fry to chips. Be careful because the potato will darken quickly.
- Quickly fry the cleaned langoustine tail in the frying butter, remove from the pan and deglaze the frying butter with a dash of red wine and some fennel juice. Reduce this.
- Meanwhile cut the lamb into slices and the langoustine tail too. Garnish this on the plate, a slice of lamb and a slice of lobster.
- Finish the plate with the fennel, sea fennel and salty potato chips. Plus some Bean Blossom and Scarlet Cress from Koppert Cress.
Recipe: Willem Roeper
Say yes to the cress