Overlooking the Wadden Sea, this dish was prepared by Niels Runderkamp. The recipe consists of ingredients that you might not put together 1, 2, 3, but that make for a BBQ taste sensation.

This recipe makes a dish with potatoes, mussels, aioli and rösti, served with salmon trout.

Texel potatoes

You can buy Texel potatoes at Keijser Potatoes & Asparagus and along various stalls for example in Den Hoorn. The Texel potato variety Texla has a popular flavour and is often used in salads and for baking.

Ingredients for 3 - 4 persons

• 12 kg potatoes from Texel
• 2 kg mussels, available at De Oude Vismarkt, Vis van Beek or Vispaleis van der Star
• 2 pieces of salmon trout
• 500 gr cheese
• Rum butter
• 3 lemons
• 300 Gr lardo (Italian bacon)
• Chives oil
• Fresh garlic

Chimichurri

• 1 red pepper
• 1 red onion
• 2 tomatoes
• Bunch of fresh parsley
• 2 green jalapeno peppers
• Fresh coriander
• Olive oil
• Red wine vinegar
• Pepper and salt
• Paprika powder
• Chili powder

Method

For the chimichurri, put all the dry ingredients, except the pepper and onion, in a mortar and mix until smooth. Add the oil and vinegar and mix until smooth. Finally, add the onion and pepper.

Boil some of the potatoes with skin in salty water for about 20 minutes. Flatten the boiled potatoes and then fry crispy on the barbecue. When the potatoes are ready, you can finish them with the fresh chimichurri.

Next, slice some more of the potatoes into thin square pieces. Place these against each other in a pan and sprinkle with sea salt, butter and badger garlic oil. Cook for 20 minutes at 175 degrees. Fry the mussels and serve together with the domino potatoes.

Finally, grate the last potatoes and season with salt, pepper, cheese and red onion. Fry in a pan on the barbecue for 15 minutes until tender. Dice the bacon and add it to the rösti. Fry the salmon trout separately and serve alongside the rösti.

Put everything together on a plate or board and enjoy this tribute to the Texel potato.

Enjoy your meal!

More Texel recipes