Rens' Danish rope culture mussels
Schuim van beure noisette
Voor de gastrique:
- 200 g noilly prat
- 500 g white wine
- 2 shallots sliced into rings
- 1 leaf laurel
- 5 peppercorns
Schuim van beure noisette:
- 100 gastrique
- 100 g yolk
- 160 g beure noisette
- 3 g salt
- 1 large forest leaf parsley
- 700 g neutral oil
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Foam of beure noisette For the gastrique:
- Place all ingredients in a saucepan, bring to a boil and cook to 1/3 minutes
- Pass through a fine sieve
Foam of beure noisette:
- - You need a siphon/kidde to make a foam. The ones from ISSI I like the best.
- Bring the gastrique and salt to a boil.
- Using a hand blender, mix in the egg yolks, being careful not to get scrambled eggs. How to do this. Keep in constant motion.
- When your yolks are nicely incorporated continue with your whisk. Keep whisking until you get a nice thick and bound sauce. If it goes too fast and threatens to burn, remove your pan from the heat and keep tapping.
- When you have a nice shiny thick sauce, slowly add the beure noisette. Tap it all together well once more.
- Fill your siphon and aerate with two cartridges. Shake well and your foam is ready to use. This froth is most delicious lukewarm or at room temperature.
- Grab your (thermal) blender. Turn the parsley to a pulp in a blender with 200 grams of oil.
- Once you have done this add the remaining oil. If you don't have a thermoblender at your disposal, run the mixture for 15-20 minutes. The friction creates heat and this creates a beautiful green color.
- If you do have access to a thermoblender, set the temperature at 80 degrees for 10 minutes. In my opinion, you get the very best oil that way.
- Pour through a fine sieve and allow to cool. When cooled it is ready to use.
Oak hare powder(or other dried mushroom powder):
- Put your dried mushrooms in a blender and spin on full speed as fine as possible.
- Pass through a fine sieve and store airtight. I find this delicious in fish and seafood dishes.
- In this dish, I left the clam raw as much as possible.
- Even kort stomen zodat ze open gaan staan en je het vlees uit de schelp kunt halen
- Little bit of salt and pepper is enough.
- In this dish, the mussels are served cold
- Drizzle a generous amount of parsley oil on the bottom of the plate.
- Put freshly shelled peas on top. These are raw. This gives them a good bite and slightly sweet and fresh taste.
- Place several clams on top.
- Then pipe a good amount of the beurre noisette foam over the mussels.
- Sprinkle some oak hare powder on top. This makes for an umami flavor bomb!
- Then place clams cut in half on top, lay them down a little playfully.
- Then finish the dish with East Indian cherry.