Jan Hartwig is one of those chefs that makes the most beautiful dishes and this is one of them! Is such a joy to make this recipe. You have to take a little more time out of it, but the result is there. Jan also likes simple dishes. His first homemade dish was a simple pasta with tomates concassés. He had cooked the tomatoes, put them in cold water, skinned, pitted and seasoned them with olive oil and herbs and mixed them in the blender."It seems simple yes, but making a nice and tasty sauce and cooking the pasta al dente is an art in itself."
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Ingredients
4 Gamba’s
Salted water (10%)
Bamboo basket (min. 25cm diameter)
4 skewers
1 slice of galangal
1 roughly chopped stick of lemongrass
3 kaffir lime leaves
Preparation
Peel the gamba’s down to the last tail segment and take out the intestine.
Soak them in salted water for 7 minutes and then rinse briefly under running water.
Pat dry and stick them on the skewers.
Boil water in a pan with the galangal, lemongrass and lime leaves and place on top the bamboo basket on top of it. Place the prawns in the basket, close the lid and remove from the stove.
Steam the prawns for 3-4 minutes until glazed.
Pointed pepper and pineapple salad
Ingredients
1 tbsp cubes of green pointed pepper
1 tbsp pineapple cubes
1 tsp sliced coriander stems
1 tsp fine rings of young spring onion
1 tsp wasabi sesame (Food Connection)
1 tsp puffed rice balls (Food Connection)
Rock Chives
Goa cress (coriander)
Preparation
Mix all the ingredients and spread on the steamed shrimp.
Carrot mousseline
Ingredients
150g peeled carrot
500ml freshly squeezed carrot juice
salt
Cayenne
2 tbsp lime oil
some butter
finely grated ginger
Preparation
Roughly chop the carrot and sweat in the butter. Continue cooking them
gently in the carrot juice until the juice is almost reduced.
Mix it with the lime oil and grated ginger in a thermomixer.
Season to taste with salt and cayenne.
Lemon grass brew
Ingredients
50ml poultry stock
50ml fish stock
50ml crustacean stock
Juice from a lime
1 ts of Thai fish sauce
green tabasco
4 sprigs of coriander
5 sprigs of Thai basil
10g green Thai pepper
20g pineapple
1 tomato quartered
5 sticks of roughly chopped lemongrass
5 kaffir lime leaves
some xanthan to bind
Preparation
Cook all the ingredients for 30 minutes. Pass through and bind lightly with
xanthan gum.
Season again with lime juice, fish sauce and green tabasco.
The brew should be sour / hot.
Serving
Place the prawns in the centre of a deep plate and add the carrot mousseline.
Decorate with flowers and pour on the broth.