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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