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.

BBQ:

• 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