Serves 2


Dublin bay prawns

2 dublin bay prawns, heads removed

Fleur de sel and pepper, to season


1 cavolo nero

1 tbsp beurre noisette

Zest of 1 lemon

50g hop shoots

100ml chicken stock

100ml st bernardus tripel beer

Juice of ½ lemon

1 tbsp butter

2 tbsp whipped cream

Tripel mousseline

4 egg yolks

2 tbsp white vinegar

5 tbsp tripel beer

Pinch of cayenne pepper

350g salted butter

½ tbsp lemon juice

Sourdough crisps

4 thin slices of bread

Olive oil

Fleur de sel

Cep meringues

400ml cep juice

200ml water

2 tbsp truffle jus

190g powdered egg white

2g albumina powder

Fleur de sel and pepper, to season


Wild watercress, sticky weed, dead nettle, dried powdered morels


Dublin bay prawns

Season with fleur de sel and pepper, then grill on a metal plate.


Blanch the cavolo nero, sprinkle with beurre noisette and lemon zest. Boil the hop shoots in chicken stock, adding the st bernardus tripel beer, lemon juice, butter and whipped cream.

Tripel mousseline

Whisk egg yolks, white vinegar, and half of beer on a gentle heat until frothy. Thicken with melted salted butter, season with lemon juice, pinch of cayenne pepper and rest of the beer.

Sourdough crisps

Leave bread to go stale and slice thinly. Sprinkle with olive oil and fleur de sel. Bake in the oven at 190°c for 10 minutes between 2 silpat sheets, then leave to cool.

Cep meringues

Whisk all ingredients together, pipe onto silpat sheet and bake in the oven at 90°cfor 3½ hours.


Dress the grilled dublin bay prawn, hop shoots, cavolo nero and sourdough crisps with wild watercress, sticky weed, dead nettle, cep meringues and dollop of mousseline. Sprinkle sourdough crisps withpowdered morels, drizzling the mushroom jus in between elements ofthe dish.

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