Amuse-bouche: Beekridder

Name: Amuse-bouche: Beekridder
Ingredients: Salt; 20 g arctic char fillet; 5 g Trout roe; Lemon; 10 g wasabi cream; 1 units.items wasabi sea lettuce chips; 1 units.items wasabi leaf

Tartare of beak knight and Dutch wasabi.

Amuse-bouche created by chef Nelson Tanate and senior sous-chef Noah Wynants of De Librije.

Ingredients

Salt

20garctic char fillet

Lemon

10gwasabi cream

5gTrout roe

1units.itemswasabi sea lettuce chips

1units.itemswasabi leaf

Preparation

Cut the char trout into tartare and mix it with the Wasabi cream.
Season the tartare with a little lemon zest and salt.

Cut four equal circles from the wasabi leaf.
Fill the wasabi leaf with the wasabi char trout tartare and fold it over like a taco.
Cut the chips into a crunch and dip the top of the taco in it.
Finish with trout roe on top.