Gastronomixs

An ode to Zeeland: tartare of Zeeland oysters with a cream and crunch made from Zeeland potatoes

Inspired by the world famous composition created by our guest chef Quique Dacosta. His homage to Guggenheim inspired us to create our own composition, in which we pay tribute, in turn, to the Dutch province of Zeeland and its products. Rather than being a copy of the dish created by the Michelin-starred Spaniard, it instead draws on its style and simplicity to produce this new creation. 

An ode to Zeeland: tartare of Zeeland oysters with a cream and crunch made from Zeeland potatoes

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Ingredients

15

 

Zeeland oysters 0000

1

tbsp

chives

1

 

lime

1

 

shallot, finely diced

 

 

black pepper

100

g

Zeeland clay potatoes

10

g

green herb purée

90

g

egg white

1

tsp

salt

1

 

preserved lemon

500

g

Zeeland clay potatoes

100

ml

whole milk

200

g

crème fraîche

 

 

salt

Preparation method: oyster tartare
  • Open the oysters and pour off the liquid (seawater); then cut the oyster and valve muscle from the shell and place on paper to dry.
  • Finely chop the shallot.
  • Chop the oyster meat, mix with the chives and shallot, and season to taste with pepper and lime.
Preparation method: potato cream
  • Peel the potatoes and chop into pieces.
  • Boil in water with a little salt until cooked, drain, and then allow to steam dry.
  • Push through a fine sieve and mix with the milk, crème fraîche, and extra salt to taste.
  • If necessary, dilute with more milk until the mixture has the consistency of yoghurt and pour into a siphon. Keep warm.
Preparation method: potato paper
  • Peel the potatoes and chop into pieces.
  • Boil in water with a little salt until cooked, drain, and then allow to steam dry.
  • Push through a fine sieve and mix with the green herb purée and egg white until you have a mixture with the consistency of pancake batter.
  • Spread out thinly on silicone sheets and place in an oven at 80°C for approx. 30 minutes until dry and crunchy.
  • Store in an air-tight container with silicone granules.
Finishing & presentation
  • Place a quenelle of oyster tartare in the empty oyster shells and pipe out a spoonful of hot potato cream as an accompaniment.
  • Garnish with finely chopped salted lemon and a piece of potato paper.

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