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Amuse of butterhead lettuce, nettle and smoked egg yolk

Amuse of butterhead lettuce, nettle, and smoked egg yolk.Especially for HANOS, Dennis van den Beld (chef of restaurant Het Roode Koper and member of the Culinary Team NL) created four fantastic autumn dishes with products from this season, including this dish.

Ingredients

850gbutterhead lettuce coulis
32gGelatine
100gCrème fraîche
400gsemi-whipped cream
Sushi vinegar
Salt
Lemon juice

600gEgg white
75gAlmond
125gSugar
40gFlour
75gOlives

250gWhipped cream
5units.itemsGarlic cloves
500gWater
120gWhite wine vinegar
250grapeseed oil
3units.itemsBay leaves
1500gwhite onions
Crème fraîche to taste
Salt to taste
lemon juice to taste
sushi vinegar to taste

1lOil
350gnettle

Preparation

  1. Season the butterhead lettuce coulis with salt, sushi vinegar, and a little lemon juice.
  2. Heat the butterhead lettuce coulis, crème fraîche, and semi-whipped cream, add the gelatin, and let set.

  1. Blend the mixture in the thermoblender, strain, and put in a siphon with 3 cream chargers.
  2. Divide over 3 cups, cover with foil, and poke holes in it.
  3. Microwave for one and a half minutes and let dry under the pass.

  1. Combine all ingredients, bring to a boil, and let infuse for two hours.
  2. Blend with a hand blender and strain well.
  3. Season with crème fraîche, sushi vinegar, lemon juice, and salt.

  1. Blend the ingredients together in the thermoblender for 10 minutes at 80ÀöC and strain.
  2. Freeze and scrape off the oil.