Zeeland lobster, grouse from North-Brabant and Groningen dry sausage

(For 4 portions)

Lobster:

• 1 Eastern Scheldt lobster (500 g)
• sea ​​water or salted water

Vinaigrette:

• ½ shallot
• 1 pinch of masala curry
• 4 tbsp chicken stock
• 50 ml Fruit & Branca empeltre olive oil (Sabores)
• 10 ml white wine vinegar

Chicken skin chips:

• skin of 1 Meijekip
• 150 ml chicken stock
• 75 g tapioca powder

Chicken liver cream:

• 40 g fat from Meije chicken
• 110 g Meije chicken liver
• 100 g meat from Meije chicken
• 100 ml of cream

Tapioca pearls:

• 250 ml chicken stock
• 2 tbsp tapioca pearls
• oil

Groningen sausage:

• 100 g Groninger dry sausage

Sweet and sour red onion:

• 1 kg of sugar
• 1 liter natural vinegar
• 1.1 l water
• 2 bay leaves
• 1 bulb of garlic (cut in half)
• 1 red onion

Dried olive:

• 10 black olives

Olive oil powder:

• 25 ml Fruit & Branca empeltre-Arbequina olive oil (Sabores)
• maltodextrin

Decoration:

• plucked frisée
• 8 fine pointed radishes
• samphire
• Tahoon Cress
• Shiso Purple
• asparagus shoots
• 1 yarrow plant (wild pick)
• 1 stalk of wild fennel

Lobster:

Bring the seawater to a boil and cook the lobster in it for 4 minutes. Remove the pan from the heat and let it rest for another 6 to 7 minutes. Remove the lobster from the pan and let it cool down. Cut the lobster, portion it and season it with the vinaigrette.

Vinaigrette:

Slice the shallot very fine and fry gently with the curry. Add the chicken stock, olive oil, white wine vinegar and salt and pepper and heat it lightly.

Chicken skin chips:

Mix the chicken skin, chicken stock and tapioca powder with salt and pepper at 90°C in the thermo blender. Spread the mass thinly on a baking mat and dry it for 10 to 15 minutes in the oven at 130°C with the lid open. Break off a piece of the mass, fry at 180°C and break into the desired size.

Chicken liver cream:

Slowly fry the fat. Add the liver, meat and salt and pepper and cook until soft. Mix the whole with the cream at 65°C in the thermo blender.

Tapioca pearls:

Bring the stock to the boil and season it to taste. Cook the tapioca pearls in this for 10 minutes while stirring. Rinse cold, mix with neutral oil and season.

Groningen sausage:

Cut the sausage into super fine brunoise, fry it gently and drain well.

Sweet and sour red onion:

Bring sugar, vinegar, water, bay leaf and garlic to a boil. The red onion requires about one cup of the sweet and sour. The remainder has a long shelf life in the refrigerator. Blanch the sliced ​​red onion very briefly and marinate for at least 6 hours in the sweet and sour.

Dried olive:

Cut the pitted olives into rings and dry them in the drying cabinet.

Olive oil powder:

Turn the olive oil up with maltodextrin until the oil is completely absorbed. Finish with salt and pepper.

Decoration: Top the dish with frisée, radishes, sweet and sour onion, dried olive, powder of olive oil and the remaining vinaigrette. Try to balance the freshness of the radish and sweet and sour onion, the savory of the chicken and sausage and the briny of the lobster and samphire with the nutty flavor of the Tahoon Cress and the Shiso Purple, the bitter of the asparagus shoots and the yarrow and the licorice notes of the wild fennel.

Wine suggestion: Caresse Chardonnay-Viognier from the Pays d'Oc. Available at www.traiteurdennis.nl/wijn-kopen

Recipe: Dennis Willems