Buy Laurent Perrachon Beaujolais Blanc A.C. Terre de Loyse at ’t Bockje Bathmen

Method

1. Boil the baby potatoes in salted water for 15 to 20 minutes until tender.
2. Dep de zeetongen droog, bestrooi ze met zout en peper, haal ze door de bloem en klop het overtollige meel eraf.
3. Bak de zeetongen in een deel van de roomboter 3 tot 4 minuten per kant goudbruin en gaar en houd ze warm.
4. Smelt de rest van de boter in de pan en voeg citroensap en gehakte peterselie toe.
5. Schep de citroenboter over de vis en dien op met de krieltjes.

Method

1. Take the goat's cheese out of the fridge half an hour before serving.
2. Slice it with a wet knife.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.