Dutch wild boar neck

Name: Dutch wild boar neck
Ingredients: 250 g Monin café; 5 g Speculaas spices; 20 ml Gin; 3 units.items Purple Brussels sprouts; 2 units.items Pickled black walnuts; 100 g Flour; 45 g Pro espuma Calent; 1000 ml Sea buckthorn berry puree; 15 g Jorda-crumble crispy grains and seeds mix; 10 g Crispy grains and seeds mix; 150 g Wild boar neck; 20 g Tomasu sweet soy sauce; 100 g Panko green herbs; 10 g Agar agar; 100 g Egg; 50 g Dry aged beetroot; 2 Zeeuwsche salts Wakame; 200 ml Whipped cream; 550 ml Condensed milk; 30 g Carrot cream with ginger; 2 units.items Salsify

Wild boar neck with a Tomasu glaze, served with fried salsify and marinated dry aged beet.

Ingredients

Wild boar neck

250gMonin café

5gSpeculaas spices

20mlGin

3units.itemsPurple Brussels sprouts

2units.itemsPickled black walnuts

100gFlour

45gPro espuma Calent

1000mlSea buckthorn berry puree

15gJorda-crumble crispy grains and seeds mix

10gCrispy grains and seeds mix

150gWild boar neck

20gTomasu sweet soy sauce

100gPanko green herbs

10gAgar agar

100gEgg

50gDry aged beetroot

2Zeeuwsche salts Wakame

200mlWhipped cream

550mlCondensed milk

30gCarrot cream with ginger

2units.itemsSalsify

Preparation

Sear the slices of wild boar neck and glaze them with Tomasu sweet soy sauce.
Briefly press the seared side into the Jorda crumble.
Fry the purple sprouts until crispy and season with Zeeuwsche salts. Let them drain on a paper towel.
Coat the salsify in flour and egg. Then in panko with green herbs and fry them.
Blend the sea buckthorn berry gel and put it in small squeeze bottles.
Portion the pickled black walnuts as desired.
Cut the dry aged beet into thick slices, marinate them with speculaas spices and gin, and then sear them.
Make a 'hopjes base' by mixing the condensed milk with Monin café and cream. Add this to the Pro Espuma Calent and briefly bring to a boil.
Put the carrot cream in piping bags and keep warm.