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Arturo Dalhuisen from the White Room loves Dutch glory. An apparently simple dish, with a golden edge worthy of Michelin. Recipe: Arturo Dalhuisen

You need this:

  • 30 grams of currants
  • Slices of sourdough bread
  • Olive oil
  • Maldon salt
  • 20 grams of hazelnuts
  • 20 grams of walnuts
  • 200 grams of peeled shrimp
  • Celery
  • 1 apple (Jonagold)
  • 1 kiwi
  • Bunch of grapes
  • A few sprigs of dill
  • Curly parsley
  • Creme fraiche Cheese
  • Sushi vinegar
  • 1 lime

Croutons and Nuts

The night before, make sure you soak 30 grams of currants under plenty of cold water and cover with cling film in the refrigerator. Cut wafer-thin slices of sourdough bread and place the slices separately on greaseproof paper. Sprinkle the bread with olive oil and coarse Maldon salt. Once you have done this, bake the bread slices in a preheated oven at 180 degrees. Set the timer for about 4 to 5 minutes for good results. After this, sprinkle 20 grams of hazelnuts and 20 grams of walnuts with olive oil. Bake this for 4 minutes at 180 degrees.

Dutch shrimp salad

For the salad you need 200 grams of peeled Dutch shrimps. Cut one celery stalk into small pieces and then let the pieces boil for 1 minute. Peel the apple and cut it into very fine cubes. After this, peel 1 kiwi just like the apple. Grapes should not be missing: cut 10 grapes into slices. You do the same with the dill and the curly parsley. Back to the toast: Spread two tablespoons of crème fraîche over the toast. Season the shrimp with: 3 tablespoons of olive oil, 2 tablespoons of sushi vinegar from the store, a pinch of salt, 4 turns of fresh pepper and the juice of a lime. Mix the prepared shrimp with the hazelnut, walnut, celery, apple, kiwi, grapes, curly parsley and dill. Bon appetit!