Ingredients

Date cream

500g dried dates

Lentils

300g beluga lentils

100g Mirepoix

some olive oil

50g shallots

50g smoked bacon

1l chicken stock

Some Raz el Hanout

0.5g agar agar

1 sheet of gelatine

Thyme, salt, pepper, garlic, bay leaf, olive oil, white wine, black vinegar, liquid nitrogen

Crisps

400g tapioca our

610g water

610g crustacean stock

200g lentil puree

20g baking powder

Lentil powder

50g lentil puree

Coriander oil

300g coriander (blanched)

0.5l grapeseed oil

Salt and Piment d’Espelette

Crustacean mayonnaise

1 egg yolk

100ml reduced

Crustacean stock

Mustard

Crustacean oil

Salt, pepper

Apple slice

Granny Smith apple

Vinaigrette

Piment d’Espelette

To serve

4 violet shrimps from Tavira

Young cabbage leaves

Method

Date cream

Destone the dates and puree in a thermomixer at 60C, then pass through a sieve.

Lentils

Heat the olive oil in a saucepan and fry the bacon. Add the Mirepoix and fry, then add shallots and lentils, thyme, garlic, bay leaf and Raz el Hanout, fry brie y and then deglaze with dark balsamic vinegar and white wine and let reduce. Pour in the chicken stock and cook until the lentils are soft. In the thermomix, nely blend everything and season again with balsamic vinegar, salz and pepper. To every 100g lentil soup add 0.5g agar agar and a gelatin sheet. Let drop into liquid nitrogen, so that small pearls are formed, then keep in the freezer. Keep 100g lentils for the chips and the powder.

Chips

Alle Zutaten mixen, passieren und dünn auf Silpatmatte streichen. Bei 180°C 14 Minuten backen. Trocken lagern. Mix all ingredients, pass through a sieve and then spread thinly on a silpat sheet. Bake at 180C for 14 minutes, then store in a dry place.

Lentil powder

Spread thinly and let dry for 24 hours. Then mix and sieve.

Coriander oil

Mix all ingredients at 60C in the thermomix for 30 minutes. Then pass through a sieve and keep in a dark and cool place.

Crustacean mayonnaise

Make mayonnaise.

Apple slices

Cut the apple thinly with a mandolin, then marinate in vinaigrette and Piment d’Espelette.

To serve

Serve four shrimps per person and add young cabbage leaves for garnish.

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