Surf and turf from lamb and saltwater langoustine

(For 1 portion) 

• 1 lamb mouse 
• 1 langoustine tail 
• fennel
• apple
• sea fennel
• salty potato 
• Bean Blossom
• Scarlet Cress

• Season the lamb with salt and pepper, fry it in butter with a little oil. 
• Then put away warm.
• In the meantime, poach the fennel, drain and add the brunoise apple at the last moment, heat it for a while and season with some butter and a dash of calvados. 
• Poach the sea fennel briefly. 
• Cut the salty potato into thin slices on the mandolin, poach and let it dry. Then deep-fry to chips. Be careful because the potato will darken quickly. 
• Quickly fry the cleaned langoustine tail in the frying butter, remove from the pan and deglaze the frying butter with a dash of red wine and some fennel juice. Reduce this.
• Meanwhile cut the lamb into slices and the langoustine tail too. Garnish this on the plate, a slice of lamb and a slice of lobster. 
• Finish the plate with the fennel, sea fennel and salty potato chips. Plus some Bean Blossom and Scarlet Cress from Koppert Cress.

Recipe: Willem Roeper