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Potato, rollmops, mustard

The base of this amuse-bouche is a crispy potato cake with, among other things, a brandade of rollmops and cod.This amuse-bouche was created by Jan Smink. Jan is the owner of Restaurant Smink in Wolvega. Here, together with his kitchen team, he cooks a gastronomic menu in the Smink style, with plenty of boldness and a great sense of experience. Jan Smink cooks with the products he grew up with as a farmer's son. The love for Friesland is evident on the plate, and together with his team, he provides a unique gastronomic experience. Especially for HANOS, Jan worked with Debic products to create refined savory amuses.

Ingredients

75gBoiled cod
20gCoarse mustard
200gBoiled potato
50gDebic Culinary 20%
25gOlive oil
25gCrème fraîche
1Lemon zest
Pepper and salt
1Gelatin sheet

250gPotato

Rolmops

250gApple juice
1Gelatin sheet
250gRolmops marinade juice
20gProsorbet

50gYogurt
45gEgg white
10gLemon juice
180gChive oil
Salt (to taste)

Pickled mustard seeds

Preparation

  1. Soak the gelatin sheet in cold water.
  2. Heat the Debic cream and dissolve the gelatin in it.
  3. Mix all ingredients in a thermoblender and blend until smooth and homogeneous.
  4. Pass the mixture through a fine sieve and store in a piping bag in the refrigerator.

  1. Peel the potato and cut into pieces.
  2. Cook the potatoes in salted water until done, drain, and blend them smooth in a thermoblender.
  3. Spread the potato mixture onto a silicone mat.
  4. Dry in the oven (80°C, 3 hours) or under a heat lamp.
  5. Break pieces from the dried mixture and fry them for 10 seconds at 180°C. Drain well.

  1. Freeze the rollmops to make them easier to slice.
  2. Cut nice slices of the rollmops.
  3. Save the liquid from the rollmops for the ice pastille.

  1. Soak the gelatin sheet in cold water.
  2. Heat the apple juice and dissolve the gelatin in it.
  3. Mix with the rollmops marinade liquid and prosorbet.
  4. Churn the mixture into ice in an ice cream machine.
  5. Divide into half-sphere molds and freeze.

  1. Mix egg white, yogurt, lemon juice, and chive oil in a measuring jug.
  2. Use a hand blender to make a thick cream and season with salt.
  3. Store in a piping bag or squeeze bottle.

  1. Take a potato chip as the base.
  2. Place a slice of rollmops on top.
  3. Add a thick dot of brandade and a dot of chive cream next to the rollmops.
  4. Add a small amount of pickled mustard seeds.
  5. Finish with a rollmops ice pastille and serve immediately.