Gazpacho with Crayfish and Verbena Emulsion

In collaboration with Restaurant Katseveer | Chef Leon Vermaire

persons

A summery dish combining the freshness of gazpacho with the refinement of crayfish and verbena. Served in a glass, built layer by layer, this is an elegant and surprising starter. Perfect as a cold appetizer on warm days or as an amuse-bouche for a multi-course menu.

Ingredients

(for 4 servings)

Gazpacho
2 red bell peppers
20 grams red chili (deseeded)
1 kilogram ripe tomatoes
20 grams basil
40 grams shallot
1 clove garlic
15 grams Worcestershire sauce
Salt and pepper to taste

Verbena Emulsion
50 grams fresh verbena
50 grams spinach
50 grams egg white
10 grams salt
20 grams lemon juice
30 grams water
450 grams sunflower oil

Garnish
100 grams crayfish
Nasturtium leaves (optional for garnish)

Description

Gazpacho

Roughly chop all tomatoes.
Place tomatoes, bell pepper, red chili, basil, shallot, garlic, and Worcestershire sauce in a blender.
Blend until smooth.
Pass through a fine sieve for a smooth gazpacho.
Season with salt and pepper to taste.
Keep chilled.

Verbena Emulsion

Place verbena, spinach, egg white, salt, lemon juice, and water in a blender and blend until smooth.
Then, slowly and gradually add the sunflower oil until a beautiful, emulsified mixture forms.
Spoon into a bowl. Let rest in the refrigerator for at least 1 hour.
Then stir well and taste again.
Transfer the emulsion to a piping bag for plating.

Plating and Serving