België (nl)
Sweetbread glazed with Poivre Long Beerenburg
Poivre Long Warm, spicy and piquant. The robust characteristics of Poivre Long (long pepper) feel perfectly at home in Weduwe Joustra Beerenburg. A true treat for the taste buds.The old craft and the 150-year-old Beerenburg recipe from Weduwe Joustra combined with the innovative ingredients of owner and chef Jan Smink from restaurant Smink; this has led to something beautiful. These Frisian flavor makers have together created a completely new Beerenburg sensation! Beerenburg is, of course, delicious to serve to your guests as an aperitif or digestif, but Jan Smink has proven that it is also very suitable for use in dishes. For example, he made a cocktail with Lime Leaf, a jus with Poivre Long, and ice cream made from Tonka Bean. Whether you serve this Beerenburg pure, in a cocktail, incorporated into patisserie, or in a savory preparation; with these new types of Beerenburg, you provide a true sensation! Very suitable as an aperitif.
Ingredients
Preparation
- Bring the jus with the Beerenburg to a boil and add the butter.
- Reduce to the desired thickness.
- Poach the sweetbread in water with a bouquet garni and a generous splash of vinegar.
- Chill and remove the membranes and sinews.
- Vacuum-seal the sweetbread with the beurre noisette and cook it in the oven at 65°C steam for 35 minutes.
- Rinse the sweetbread with cold water.
- Cut the sweetbread into equal pieces.
- Dust the sweetbread with flour and fry until crispy.
- Glaze with the Poivre Long jus.
- Remove the core from the pickle.
- Cut the pickle into julienne strips.
- Cut the eel into small pieces.
- Place the sliced pieces under the pass to gently warm them.
- Mix the yogurt with the egg white and vinegar in a measuring jug using an immersion blender.
- Add the oil drop by drop until a nice thick cream forms.
- Use a spiralizer to make spaghetti from the potato.
- Rinse with cold water until the starch is removed.
- Fry at 160°C until the potato is crispy.