Dutch shrimp dish with brandade and crispy bacon



We're going to make a beautiful Dutch shrimp dish. It's going to be a shrimp salad with a sous-vide cooked egg yolk, a brandade foam and some crispy bacon.




The pickled lemons


First almost cut 5 lemons in 4. Then open then up and fill them with a generous amount of coarse salt. Now transfer them into a preserving jar and press everything all the way down so that they’re almost submerged in the salt and their own juice. Then close the lid and let it sit for at least 2 months. Shake it every other day to ensure that everything stays covered with salt.



The Dutch shrimp salad



Take a quarter of a pickled lemon and cut the flesh away so you’re left with the peel. Then cut it in small brunoise and keep for later. Now chop some chives really fine. Then add a tablespoon of mayonnaise to 100 grams of Dutch shrimp and also add the chives, the pickled lemon brunoise, black pepper and when necessary some salt. Now mix this.


The baby potatoes


Pour 1 liter of water into a saucepan and add 5 springs of lemon thyme and season with 10 grams of salt. Now add 1 kilo of baby potatoes and boil them on a medium heat for around 20 minutes. Once cooked take them out of the water and let them cool down in your fridge. Then chop them in smaller pieces



The egg yolk


Transfer 6 eggs in a sous-vide bath that is 64 degrees Celsius and let them cook for 70 minutes. After that cool them down in some ice water. Now crack the egg open and gently press the egg white away. Then cover them with plastic foil and keep them in your fridge for later.



The bacon


Transfer some thinly sliced smoked bacon on a silicon sheet and cover it with another sheet. Give it a good press. Then bake it at 160 degrees Celsius for around 25 minutes till golden brown and crispy. Once golden transfer them onto a kitchen paper and give it a good press to remove as much fat as possible. Now chop it and keep it dry and covered for later.



The brandade foam


First peel 200 grams of a floury potato and then cut it in 8. Now transfer it into a saucepan and also add 500 grams of vegetable stock, 300 grams of cream, 4 grams of salt and 1 cleaned clove of garlic. Now let it reduce till the whole mixture weighs 600 grams. Meanwhile lay 250 grams of cod fish on a parchment paper. Then season the top with some salt and bake it at 200 degrees Celsius for 20 minutes. Once both the liquid and the codfish are done combine the two and blender till smooth. Give it a little taste for season and then put it through a really fine sieve. Using a ladle will make it a little bit easier. After that transfer it into a syphon and charge it with 2 charges. Shake it well after each charge and then let it rest for 30 minutes in your fridge.



How to finish the dish


First lay a couple of baby potatoes on the bottom of a bowl. Then cover it with a generous tablespoon of shrimp salad. Now lay your egg yolk on top and season it with some flaky salt. Then cover this completely with the brandade foam. All the components except the shrimp salad are served at room temperature. Now sprinkle some of the crispy bacon on top and finish it off with a touch of lemon zest.