Gastronomixs

Flat oysters from Zeeland, goose liver, brined tomatoes, rose, and sake

Sidney Schutte was just 22 years old when he started working at De Librije restaurant. Before starting at this fine-dining restaurant, he had several years of experience working at different restaurants and hotels in Belgium and the Netherlands. In total, he has worked ten years in the kitchen of De Librije and Librije's Zusje in the Dutch city of Zwolle. During this time, De Librije was awarded a second and third Michelin star. This experience helped him with the creative process needed for developing and perfecting dishes. Then, in 2009, he felt that he was ready to take on a new challenge and was offered a job in Hong Kong. Here, he worked as the right hand to Richard Ekkebus at fine-dining restaurant Amber. During this time he learned a great deal about Chinese cuisine.

Since 2014, Sidney has been the chef at Librije's Zusje Amsterdam, located at the Waldorf Astoria Amsterdam. The restaurant was awarded two Michelin stars just seven months after opening. Schutte uses the classical French kitchen as his basis and adds Asian influences. He adds a personal signature to his dishes and preparations by using local products and combining these with ingredients from the Asian kitchen.

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Flat oysters from Zeeland, goose liver, brined tomatoes, rose, and sake

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Ingredients

250

g

goose liver, cleaned

2

g

curing salt

2

g

salt

10

ml

cognac

20

ml

white port

500

g

brined tomatoes (tomatoes pickled in seawater)

70

g

ponzu

25

g

rose petals

60

g

sake

 

 

lime, juice

1

leaf of

gelatin

25

g

sushi vinegar

45

g

soy sauce

140

g

mirin

40

g

ponzu

40

g

kombu

35

g

agretti

35

g

sea kale

35

g

samphire

35

g

sea orache

35

g

sea rosemary

8

 

Zeeland flat oysters 000000

12

 

shiso leaves

4

 

leeks in pickle

100

g

sunflower oil

40

g

sansho pepper

Preparation method: oysters in shiso leaves
  • Shuck the oysters and wrap them in plastic film to create rolls 3cm in diameter.
  • Blanch the shiso leaves in boiling water for a few seconds and place them on some kitchen towel.
  • Dip the oyster roll into the nitrogen and roll in the shiso leaves to create a tight cylinder.
  • Briefly smoke the roll on the BBQ for ten seconds and cut into slices of 1cm thick.
Preparation method: goose liver terrine
  • Marinate the goose liver in the curing salt, normal salt, cognac, and white port for twelve hours.
  • Pull vacuum and cook at 58°C in a hot water bath until the core temperature reaches 58°C. Pass the goose liver through a sieve and remove the excess fat.
  • Press into a terrine and allow to cool.
  • Shave the cooled terrine over nitrogen to create slivers and store these in the freezer.
Preparation method: brined tomato jelly with rose and sake
  • Mix all the ingredients together and suspend the mixture in a cheesecloth.
  • Season the juice with a little lime juice.
  • Pass the pulp through a fine-meshed sieve and turn into a jelly with a leaf of gelatin.
Preparation method: roasted leek with sansho pepper oil
  • Infuse the sansho pepper in the sunflower oil overnight at 60°C.
  • Roast the tangy leeks on a plancha and sprinkle over 30g of the sansho pepper oil. 
Preparation method: kombu dressing
  • Mix all the ingredients for the dressing in a blender.
Finishing & presentation
  • Construct the salad with all the sea greens seasoned with the kombu dressing, the brined tomato coulis, and roasted leek.
  • Finish with the sliced oyster roll and goose liver shavings.

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