FRED MUSTERT

There is nothing quite like conjuring a Michelin-starred dinner on the table. To inspire you and point you in the right direction, every week a star chef reveals the recipe for one of his signature dishes. This week an accessible dish, made with luxurious ingredients from chef Fred Mustert of restaurant Fred.

There is nothing more delicious than putting a star-studded dinner on the table. To inspire you and help you get started, every week a star chef reveals the recipe for one of his signature dishes. This week an accessible dish, with many luxurious ingredients from chef Fred Mustert of restaurant Fred**. Recipe: Fred Mustert

This is what you need (for 4 people)

• 8 pieces fresh scallops
• 12 scoops of marinated apple (yuzu vinegar)
• 2 ripe avocados
• 350 grams of duck liver pate
• 100 grams of cubes of autumn truffle
• 1 deciliter extra virgin olive oil
• 100 grams of crème fraîche
• Freshly ground pepper
• Coarse sea salt

Material:

• Protruding ring
• piping bag

Puree the flesh of the avocados together with half a squeezed lemon, crème fraîche, salt and pepper into a smooth puree in the food processor. At home, find a ring with a diameter of 10 centimeters and place it on the board.

Pipe the avocado puree into the ring until it is 1 centimeter thick. After you have done that, cover it with the duck liver pate. Sprinkle the creation with coarse sea salt and freshly ground pepper. Then you move on to the scallops. Cut it into thin slices and cover the duck liver with the cut scallop slices. Sprinkle again with the salt and pepper.

Then another layer is added: think of this with the apple balls and autumn truffle (you made this in the olive oil). Grab the olive oil again and then pull the ring off the plate.

Garnish with young lettuce leaves of your choice to finish it off. Bon appetit!

You can here reserve a table at Fred's.