Name & Surname Jeffrey Laarberg Your singature dish name 'Hutspot'

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another pan and heat the brisket bouillon with butter make this an emulsion with a ... Add the emulsion to the onions co
Name & Surname Your singature dish name Type of dish Preparation time Cooking time

Jeffrey Laarberg ‘Hutspot’ Main course Between 4/5 hours 15 min

“By the infuence of nature recipes are guidelines of the natural flavour”

Ingredients Eastern Scheldt Lobster (oosterschelde kreeft) 2 x 500 gr Eastern Scheldt Lobster (oosterschelde kreeft) Court-Bouillon 12 liters of cold water 250 gr chopped celery 250 gr chopped carrot 100 gr chopped leeks 4 onion 6 garlic cloves 1 lime (only the skin) 10 gr pepper 10 gr fennelseeds 10 gr star anise 5 gr rosemary 2 bay leaf 110 gr salt 60 gr white wine vinegar 150 gr white wine (Vegetables into equal pieces cut) Carrot potatoes crème (ISI gourmet whip) 50 gr chopped onion 50 gr butter 100 gr chopped leek 100 gr Ratte potatoes 2 dl cream 2 dl carrot juice (100 gr carrot puree) Salt, pepper

Carrot puree 30 gr olive oil 30 gr butter 250 gr onion chopped 500 gr carrot grated Mascarpone ( add 10%) Brisket Bouillon 3 liter of cold water 250 gr brisket 1 onion 2 bay leaf 2 garlic glove Red onion puree 30 gr olive oil 800 gr red onion cutted 2 dl brisket bouillon 150 gr butter Salt Red onion (sous-vide) 20 pieces red onions (20/30 g) 40 gr butter Ratte potatoes 250 gr Ratte potatoes Brisket bouillon 1 bay leaf Salt 1 shallot (blanched) 10 gr parsley (chopped) Carrots 25 pieces carrot (scaled mini) 50 gr carrot juice 10 gr Brisket bouillon 1 gr parsley

1 gr ginger Salt Lime skin Butter Carrot juice 1 kg carrot Vinaigrette laurel For the oil 1 dl olive oil 2 bay leaf Vinegar 20 gr 1 bay leaf Garniture 1 shallot Lime Proportion 6 gr olive(leaf) oil 2 gr vinegar (leaf) 2 gr shallot (blanched) 0.5 gr lime juice Carrot foam 2 dl carrot juice Butter Salt Lime juice

To finish Young herbs (parsley, chervil, tarragon)

Preparation For the Court-bouillon Fill a pot with cold water. Add the vegetables, spices, and salt, bring gently to boil and let it boil for 20 min, putt the white wine and vinegar also in the pot boil 5 minutes gently. Let it then another 20 minutes infuse. Sieve. For the carrot potatoes crème (ISI gourmet whip) Melt the butter in a pot add the onion with the leek and potato and stew the vegetables. Until the union looks a translucent. Add the cream and carrot juice. Boil until everything is tender. Mix it with a blender with the carrot puree, sieve and season with salt and pepper. Fill the whip and add one pattern serve lukewarm For the carrot puree Melt the butter and olive oil in a pot. Stew the onion until translucent. Add the grated carrot stew it until tender. If it is cooked blender it sieve, season with salt and mascarpone. For the brisket bouillon Fill a pot with cold water. Cut the meat into 4 equal pieces bake the meat hard, add to the water, bring gently to the boil skim if it is necessary. Add onion garlic and bay leaves. Let simmer for 20 minutes, then infuse for 20 minutes. Sieve. For the red onion puree Grab a pan heat the olive oil and stew the red onions until they are translucent. Take another pan and heat the brisket bouillon with butter make this an emulsion with a hand blender. Add the emulsion to the onions cook gently until they are tender then drain. Mix it in a blender and sieving it. Season with salt and pepper.

For the red onion (sous-vide) Make the red onion clean. Add the onion with the butter prepared it sous-vide for 30 minutes at 99 degrees, cooldown at room temperature. Before serve stew it in its own cooking liquid. Season with salt and pepper. For the Ratte potatoes Grab a pan fill it with the brisket bouillon , add the bay leaf and a pinch of salt boil the potatoes until tender. Drain and steam dry. Stew with the brisket bouillon, butter shallot and parsley. Season with salt and pepper. For the carrots Scrape the carrot, conserve it in a glass jar with the carrot juice, brisket bouillon, ginger and parsley. 60 minutes at 99 degrees let stand for 15 minutes then open the glass jar and cooldown at room temperature. Before serving them stew in their own liquid with butter. Season it with salt and lime zest. For the vinaigrette laurel Take a glass jar fil it with the olive oil and bay leaves then bring it to 65 degrees for 60 minutes, cooldown to room temperature. Heat the vinegar in a pot till 50 degrees infuse for 10 minutes with the bay leave. Proportion the vinaigrette according the recipe. For the shallot Cut the shallot very finely put it in a pan of cold water, boil until tender. Drain and let it steam dry. For the carrot juice Juice the carrots with a centrifuge sieve the juice. For the carrot foam Grab a pan make the carrot juice warm create with the butter and a hand blender a foam, season with salt and lime juice.

For the lobster Divide the court-bouillon in two casserole’s. Bring one to boil and the other casserole to 65 degrees. Boil gently 5 minutes the lobster, put the lobster in the casserole off 65 degrees an let it rest for at least 20 minutes. For the herbs Pick only the leaves from the herbs and place them between moist paper. Before serve cut the tarragon chiffonade.

Presentation Make 3 stripes with the carrot cream like a triangle over the plate. Place here between the half-tail of the lobster what is cut into four pieces in a square with the lobster's scissor in the middle. With each piece of lobster a red onion filled with red onion cream and a quarter of potato. Fit the four carrots between the lobster, raise the carrots with the points up. Divide the vinaigrette well over all components. Then spray 3 dots of potato carrot cream between the lobster and the carrots. Garnish the dish with the fresh herbs. Finally add 2 tablespoons of foamy carrot juice. Serve the dish lukewarm.