Ingredients (for 2 people)

• 250g Sea devil

• 1 spoon olive oil

• 8 Shii-take (brown Chinese mushroom)

• 1 apple

• 2 slices of Gandaham

• 2 green asparagus

• Fresh  pulverised  salt and pepper

• Green spices    

• Cheve

• Sage

• Dill

• Basilic

• Roman chervil

• 2 violets

• 1 dl cream

• 1 dl Westmalle Trippel

• 1 hacked shallot

• 1 coffee spoon sugar

• 30g butter

Preparation

1. Cut the sea devil in small slices and bake them in olive oil.

2. Cut the shii-take and the apple not in to small slices and bake them afterwards.

3. For the sauce: we kook the cream, the Westmalle Trippel, the shallot and the sugar.

4. Finish the sauce with butter.

5. Arrange the brunoise of apple and shii-take in the middle of the plate

6. Put the slices of sea devil next to this.

7. Dry the Gandaham under the grill until it crulled up.

8. Put the asparagus in the brunoise and decorate it with basilic, sage, chive, dill and roman chervil

9. Arrange the dried Ganda ham next to the asparagus and decorate with a violet

10. Then we dress the sauce around the tower and finish it with a bit of pepper.