From salty vegetables to potatoes, Robin has incorporated as many of Texel's salty blisses as possible in this recipe. With this recipe, you can get started to serve a wonderful meal from the BBQ.

Frutti di Mare

With the North Sea and Wadden Sea surrounding Texel, we have a rich choice of seafood. Think cockles, shrimps, mussels, oysters and crabs. Visit the fish shops De Oude Vismarkt, Vis van Beek or Vispaleis and Rokerij van der Star to put together your own mix.

Wondering how cockles are fished?

Ingredients for 3 - 4 persons

Potato bread

• 200 grams of mashed potatoes
• 5 g yeast
• 500 grams of flour
• 10 gram salt
• Rosemary
• Thyme
• Marsh samphire
• Garlic

Salty butter

• Rum butter
• Wasabi furikake
• Marsh samphire

langoustines

• 3 langoustines
• Seaweed
• Garlic oil

Wadden cockles

• Sweet potato paste
• Red onion
• Winter carrot
• Marsh samphire
• cockles
• Sea lavender
• Dessert beer
• Seaweed oil

Beach crab bisque

• Sea shrimps
• Salty sea kale
• Seaweed oil
• 1 kilo beach crabs
• 2 tomatoes
• 2 bay leaves
• 2 cloves of garlic
• 1 onion
• Carrot
• 50 ml dry white wine
• 50 ml cognac
• 250 ml dashi stock
• Cooking cream

Wadden oysters

• Dry ice
• Crushed-ice
• 3 Wadden oysters
• Marsh samphire
• 50 ml gin
• 200 ml tonic
• 30 g sugar
• 40 ml lemon juice

Method

Season the mashed potatoes with the spices and mix with the salt and yeast. Add water and flour. Mix into a dough ball and leave to rise for 1 hour. Bake off.

Let the butter come to room temperature and but off with the furikake a samphire.

Halve the langoustines and spread with the garlic oil. You can buy the garlic oil ready-made or make your own by soaking 2 cloves of garlic in olive oil. Then blend and strain through a sieve. Season the langoustines with pepper and sea salt. Grill the langoustines briefly on the barbecue, about 2 minutes.

Then cut the sweet potato into pasta shapes. Grill the cockles together with the red onion, winter carrot and samphire until the cockles open. Deglaze them with Tesselaar beer and then add the sweet potato and sea lavender. Grill along briefly and then remove from the heat.

Make a dashi stock by bringing 2 litres of water to the boil along with 30 grams of Kombu (dried seaweed). Strain out the Kombu and add 50 grams of dried tuna. Strain this out too and season the broth with soy. Add the cooking cream, liquor and vegetables and simmer for a while. Finally, add the crabs and prawns.

Finally, make the oysters with gin tonic. Dissolve the sugar in the gin and stir in the tonic and lemon juice. Pour into a low bowl and put in the freezer for a while. Scrape occasionally with a fork to create a fine granite. Finely chop the samphire and mix into the granite to finish.

Serve everything together and enjoy!

Enjoy your meal!

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