BBQ "oysters" of shallot with potato, raspberry and Limon Cress


(For 4 portions)

  • 12 elongated shallots
  • 200 g soft boiled potatoes (peeled)
  • 100 g fresh raspberries
  • A dash of raspberry vinegar
  • cup of Limon Cress
  • sea salt - Verstegen
  • drops of arqan argan oil
  • black pepper from the Verstegen mill
  • Berghoff BBQ


Sour shallots:

  • Peel 2 shallots and cut into fine rings. Season with sea salt and black pepper and marinate in raspberry vinegar. Same time the other shallots are cooking.


  • Place 10 shallots on the soft smoldering BBQ so they don’t burn. Turn once in a while. This can take up to 30 minutes. When cooked, the outer jug will be black and you will see blisters coming out of the shallot. Let them rest for a while, away from the fire, then cut them in half lengthwise and separate the cooked shallot from the burnt outside.
  • We are now going to fill each half shallot.

Mashed potatoes:

  • Wash and cut potato into large pieces, cooked in water with salt.
  • Do not drain all the liquid during cooking.
  • Now crush with a good dash of boiling gravy.
  • We now also add a few drops of argan oil, the raspberry vinegar and all raspberries (except 10 beautiful raspberries that we keep for garnish).
  • Mix everything well, add some additional seasoning if necessary.
  • Now we always fill shallot “oysters” with a spoonful of raspberry-potato puree.
  • We finish with half a raspberry and some slightly sour shallot.

To finish off:

  • Place 5 “oysters” on each plate and finish with some Limon Cress.
  • Serve warm, cold or lukewarm. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 60 minutes 
Techniques: veggies, fruit
Plate: Wild Green Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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