Eindhoven Recipe

Top chef Naresh Ramdjas gets to bring his two passions together: food and design. He created an Eindhoven dish for our Share the Vibe campaign. Now you can also taste Eindhoven. Bon appétit!

by Naresh Ramdjas

2 parsnips
1 clove of garlic
1 Gurnard fillet
1 gamba
1 potato

Dill powder
Lemon zest
Fleur de Sel
Spun sugar
Beet juice

Gold leaf
Fresh seaweed

Prepare the base by cooking 2 parsnips with 1 clove of garlic in a small amount of boiling water. Blend it into a smooth cream by using a food processor, add some of the cooking liquid.

Shape the cream nicely into a template of the Eindhoven logo and sprinkle it with dill powder. Dill powder can be made entirely from scratch, but it is easier to grind a good quality of freeze-dried dill weed into powder.

Finish the dish with different textured vegetables and add the fish.

Make a garnish by cooking the potato and mashing it with some water and seaweed. Spread this mass as thin as possible on parchment paper or a silicone baking mat, and let it dry in the oven for about 4 hours at 70C until it is nice and crispy.

Make a garnish of spun sugar by melting it in a pan with a little bit of beet juice. Let the mixture harden on a piece of parchment paper. Repeat with a couple of threads of saffron and lemon zest.

Steam a few pieces of leek and roast them with a cooking torch. Chop finely.

Download the image to put it on your fridge!