Bonbon of smoked mackerel in gold, sweetened with a red beetroot egg, served in a cone sized small, medium and large
The Signature Snack by Dinie van den Heuvel (d'Andt) and Gerard Wollerich (Restaurant Wollerich) approaches the snack as if it were clothing in a shop. Whether your preferred appetite size is S, M of L: they are all priced the same.
Mackerel Mousse
1 smoked mackerel without skin or bones
3 dl milk
1 dl fish fumet
6 gr gelatine
4 dl beaten pati crème
Cut the smoked mackerel into small pieces. Stew the mackerel for ± 30 minutes at 80º C in milk and fish fumet. Dissolve the gelatine, combine with the fish mixture and season to taste. Put through a fine sieve. Leave hanging. Add the beaten cream and fill the desired mould. Freeze lightly.
Beetroot Eggs
7 dl beetroot pulp (cooked fresh beetroots, peeled, seasoned with a little onion and a dressing of balsamic vinegar)
1 dl Yanté
1 gr Xantana
Mix beetroot pulp, Yanté and Xantana. Season to taste and pour into the desired mould. Freeze lightly.
Beetroot Juice
4 dl beetroot juice
30 gr gelatine vegatal
11 gr sugar
Heat the beetroot and the gelatine vegatal to 80º C. While stirring, mix in the frozen beetroot pulp using a needle. If the outer layer is too thin, repeat. Allow to defrost in the refrigerator.
Golden Shell
4 dl fish fumet mixed with gold powder
30 gr gelatine vegatal
Put the mackerel mousse through this, just as the beetroot pulp.