LANGOUSTINE

At Van der Valk Hotel Amersfoort-A1, chef Sjors Lans enjoys creating original flavor combinations. ‘My team and I do everything we can to give our guests a wonderful evening with a range of delicious dishes. We pay a lot of attention to presentation. Some dishes are small works of art... so beautiful!’

‘Of course, the Valk classics are always on our menu. In addition, every quarter we have new seasonal dishes that we really showcase. This way, we continue to surprise our guests. For this spring, I have selected this beautiful dish with langoustines, among others. I always find it important that there are different flavors on a plate that complement each other well, such as sweet, salty, and sour. In this dish, you taste the earthy and crunchy of the potatoes, the briny taste of the caviar, and the sweetness of the langoustines. It's the perfectly balanced combination that makes it so special. Moreover, it’s really something different. I certainly expect that this dish will be well received!’

Ingredients


For four people

500 g floury potatoes, peeled (for the mousseline)
1 floury potato (for the crisps)
300 ml cream (unsweetened)
50 g butter
4–8 large langoustines, size 4/7 or 8/12
30 g caviar of herring roe
1 bunch chives
olive oil
Sea salt
paper
salt
edible flowers, for garnish (optional)

Preparation method


Preparation of langoustine:

  • Preheat the oven to 180°C.

  • Cook the potatoes for the mousseline in plenty of salted water until they are done (about 15–20 minutes).

  • When the potatoes are cooked, add the cream and butter. Mix well and mash until smooth. Put the potato mousseline in a piping bag or a cream siphon (with N2O cartridges) and keep warm.

  • Peel the potato for the crisps and then finely dice it into brunoise. Rinse the cubes, pat them dry, and fry them at 150°C until the bubbling stops and the cubes are crispy.

  • Peel the langoustines and remove the intestinal canal. Rub them with olive oil and sea salt and sear them briefly with a blowtorch or fry them briefly in a hot pan with a splash of oil.

  • Mix the chives with 100 ml of olive oil until smooth and then strain it. Season with salt and pepper.

  • Heat the langoustines in the oven for 1 minute.

Formatting board: 

Divide all elements, including the caviar, over the plates and sprinkle with the chive oil. Garnish with a sprig of chives or edible flowers.