Gorgeous coquille by Rutger van der Weel

- Eten van de chef

Gorgeous St. Jacques coquille ‘en papillotet’ with colorful baked beetroot.

The baton has been passed to: Rutger van der Weel, chef of michelin-starred restaurant Katseveer located in Wilhelminadorp, The Netherlands.
Inspired by the environment, he creates his amazing, well balanced recipes.


St Jacques coquille – mushroom mix – egg yolk – filo pastry – clove of garlic – shallot – olive oil – truffle – salt – pepper – parsley root – milk – beetroot – celeriac – topinambour


Start with cutting the mushrooms into fine slices. Then bake the onions, garlic and sliced mushrooms for 10 minutes, flavour with  some salt and pepper. Add 1 tablespoon of the mushroom mix in the middle of a layer filo pastry. Place 2 coquilles on top of the mushroom mix and flavor the coquilles with again some salt and pepper. Slices the truffle and lay these on top of the coquilles.Now cover the edges of the filo pastry with  a little egg yolk and close the filo pastry.

Peel the parsley root and remove the core. Cut the cleaned parsley root in to small pieces. Get some milk boiling to cook the pieces in when done mash it with a blender. Add a knob of butter and flavor it with salt.

Now peel the beetroot and slice it thinly with a mandolin. Let it dry on baking paper in the oven at 80 degrees Celsius. And also slice the celeriac and topinambour thinly with the mandolin and fry it at 160 degrees Celsius. 

Want to know more about Rutger van der Weel and his restaurant,
Check their website: www.katseveer.nl