Dish by Eric van Bochhove - Restaurant 't Vlasbloemeken
Start by cooking the lobster in a strong court bouillon for 1 minute at 100°C, then leave to cool in cold water. Take a new potato and wrap it in aluminium foil with thyme, rosemary and olive oil. Bake the potato over a moderate heat. When it is done, leave the potato to set in the fridge. Then cut the potato into pieces. Make a puree of green herbs from the edges and trimmings of the potato, and finish it with smoked butter or oil. Season the puree with pepper and salt. Briefly pre-cook the asparagus and then briefly roast them on the grill. Finally, dress the monkfish beard, sea kale and lettuce and the spinach with dressing.