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Wild boar by 't Amsterdammertje

The team of restaurant 't Amsterdammertje in Loenen aan de Vecht prepared this delicious dish.Marco van der Wijngaard, Floris Wieten, and Dennis Steenbergen came up with a combination.

Ingredients

wild boar neck bread
gravy

Parsnip
frying oil

hazelnuts

Agar
fresh elderberries

tartlet shell
smoked mushroom duxelles
parsnip cremeux
sweet and sour shimeji mushrooms
raw enoki mushrooms
seared shimeji mushrooms
dried and fried mushrooms
truffle slices
Mushroom powder
fermented mushrooms
herb garden
circle of spring roll wrapper
hazelnut cream
raw mushroom slices
sweet and sour parsnip flowers

Preparation

  1. Gently cook the wild boar neck loaf in a Roner at 60°C for 24 hours.
  2. Then store under pressure in the refrigerator.
  3. Portion into nice blocks, sear, and glaze with jus.

  1. Cut the parsnip into brunoise and fry at 140°C.
  2. Then pat dry.

  1. Brown the hazelnuts and crush them.
  2. Cold smoke the hazelnuts for an hour.

  1. Make elderberry juice from fresh elderberries.
  2. Bring the juice to a boil with agar and then let it set.
  3. Blend the mixture into a nice smooth gel.

  1. As garnish, fill a tartelette shell with: Smoked mushroom duxelles.
  2. Make this by blending shiitake in the Maximix and then sautéing it in a pan.
  3. Once it is nicely dry and cooked, add a little cream.
  4. Season with salt and pepper and then cold smoke for an hour.
  5. Parsnip cremeux. Blend 352 grams of parsnip purée with 80 grams of egg yolk in a thermoblender, up to 85°C. Then add the gelatin and pass the mixture through a fine sieve. Pour this into a mold and freeze so the cremeux can be easily unmolded.
  6. Charred shimeji mushrooms. Trim the shimeji mushrooms nicely and briefly char with a blowtorch.
  7. Sweet and sour shimeji mushrooms. Make a sweet and sour mixture of one part natural vinegar, one part white wine, one part water, and one part sugar. Bring to a boil and pour over the sliced shimeji mushrooms while still hot. Let sit overnight.
  8. Raw enoki mushrooms. Trim the mushrooms nicely and store under a damp cloth.
  9. Dried and fried mushrooms. Slice mushrooms thinly, place on a baking mat, and sprinkle with some salt. Let the slices dry in an oven at 70°C overnight. Briefly fry them and pat dry.
  10. Truffle slices. Thinly slice the truffle with a truffle slicer and cut out equal rounds.
  11. Herb garden. Use seasonal herbs and edible flowers.
  12. Mushroom powder. Use all trimmings from this dish and dry overnight in a dehydrator. Then grind to a fine powder.
  13. Raw mushroom slices. Thinly slice giant mushrooms on the slicer and then cut out shapes.
  14. Sweet and sour parsnip flowers. Thinly slice parsnip on the slicer and pour over the same sweet and sour mixture as used for the shimeji mushrooms.
  15. Fermented mushrooms. Place 500 milliliters of water, 100 grams of salt, 1 bunch of tarragon, and mushrooms in a container. Submerge under the pressure of a vacuum bag filled with water, covered with a dry tea towel. Leave at room temperature for a week.
  16. Hazelnut cream. Blend 300 grams of parsnip purée, 100 grams of browned hazelnuts, 50 milliliters of cream, 20 grams of butter, and salt and pepper until smooth in a thermoblender.
  17. Spring roll pastry circle. Wrap a spring roll pastry around a steel tube and fry at 180°C. Let the tube cool slightly and remove the circle.