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recipe • Fish / Shellfish

Burnt langoustine with cured watermelon, tomatoes, and wasabi cookies

Our talented Dutch chef Eric van Bochove from restaurant Vlasbloemeken shared one of his favourite dishes with us. In this exclusive recipe, he shows you how to conjure up burnt langoustine with cured watermelon, tomatoes, and wasabi cookies. Follow these easy steps to recreate this recipe at home and amaze your dinner guests.


Start by peeling the langoustines and then clean them. Mix the sugar, salt and spices together. Cover the langoustines with the salt mixture and leave to marinate for about 30 minutes.    Next, rinse off the salt mixture with cold water and leave to air dry. Fire up the burner and quickly burn them all the way around.

8 Langoustine 8/12
100 g Maldon sea salt
100 g Granulated sugar
1 tbsp Fennel seed
1 Bay leaf, granulated


Rub the melon with salt. To take out some liquid and to let it get a new structure, place it in a vacuum bag and put it in the fridge overnight.    The next day, take the melon out of the vacuum bag and dry it with a paper towel. Quickly bake one side of the melon.

1 Slice of watermelon, seeded

Rocket salad mayonnaise

Cover the lettuce with the oil in the kitchen machine and blend until you have an oily puree. Allow to cook for a minute and strain through a kitchen cloth.    Leave it to cool off and let the water sink to the bottom. Then take the green oil and whip up mayonnaise with the rest of the ingredients.

100 ml Grapeseed oil
100 g Rocket lettuce
2 Egg yolk
1 tbsp Mustard
A few drops Tarragon vinegar

Sweet and sour tomatoes

Peel the tomatoes and discard the skins. Cook all the other ingredients together in a saucepan for 2 minutes. The mixture can then be poured over the peeled tomatoes and left in the fridge overnight.

125 ml Sushi vinegar
250 ml Water
90 g Granulated sugar
1 Bay leaf
1 Star anise
7 g Salt

Crunchy wasabi cookies

Melt the butter together with the glucose syrup on low heat, not too hot. Allow the mixture to cool at body temperature, then add the egg whites, flour, and salt. Form a thin dough you can easily spread. Use a spoon to make nice round shapes on a baking tray, then sprinkle them with sesame seeds. Bake the cookies in the oven on 160°C for about 15 minutes or until light brown. 

40 g Butter
35 g Egg white
35 g Flour
1 g Salt
30 ml Glucose syrup
5 g Wasabi sesame seeds

Now it’s time to enjoy your dish! Place everything on a deep plate and garnish with different types of lettuce and flower leaves.

Eet smakelijk!

Eric van Bochove

't Vlasbloemeken