Serves 2
Ingredients
Dublin bay prawns
2 dublin bay prawns, heads removed
Fleur de sel and pepper, to season
Vegetables
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
Garnish
Wild watercress, sticky weed, dead nettle, dried powdered morels
Method
Dublin bay prawns
Season with fleur de sel and pepper, then grill on a metal plate.
Vegetables
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.
Garnish
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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