Primtjes Espuma

the youngest herring

Primtjes Espuma

Professional chef Hans-Gerd Wolff shares his recipe for an Espuma fresh from the North Sea with us!

  • 1 g white pepper
  • 30 ml Chicken stock
  • 130 g sour cream
  • 70 g crème fraîche
  • 250 g matjes herring


Cut the primtjes into very small pieces. Finely puree in a blender with the poultry stock and crème fraîche, add the sour cream and season. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool in the refrigerator for 1-2 hours.

Serve with fresh primtjes or herring fillets.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Hans-Gerd Wolff, Deutsche See, Bremerhaven (Germany)

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