Recipe for a festive frikandel with langoustine mayonnaise and caviar

Sure, a frikandel special with curry ketchup always hits the spot. But would you like to give the Netherlands’ most popular snack an upgrade? Then make a festive frikandel with langoustine mayonnaise and caviar. The recipe comes from Julius Jaspers. He even serves this fancy frikandel at Christmas!

We already knew about fries with caviar. But did you know that such a golden-brown lucky snack also pairs incredibly well with caviar? Really, give it a try! And one more tip from Julius: “I buy my frikandellen from Kusters in Margraten; they don’t get any better.”

• Sauté the langoustine heads and claws in the pressure cooker with the grapeseed oil, brown them on all sides and drain off the fat.
• Deglaze the claws with the cognac and white wine, bring to the boil and add the fennel, celery, onion, shallot and garlic after 2 minutes.
• Stir the claws and vegetables, fill the pan with water until everything is covered, close the pressure cooker, bring it up to pressure and leave it on low heat (the valve should rise halfway and make a faint hissing sound).
• After 30 minutes, place the cooker under the cold tap so the lid can be opened, strain the jus through a chinois, press the claws firmly and strain once more through a fine sieve.

• Reduce until it becomes a thick, creamy purée, season with salt and white pepper and leave to cool.
• Mix the mayonnaise with 3 tablespoons of purée and season with the lemon juice.
• Cut into one side of the frikandel pieces, deep-fry until crisp in 3 minutes and drain on kitchen paper.
• Place the frikandel pieces in caisses and finish with langoustine mayonnaise and caviar.