Luxurious Lung and Jellyfish Salad with Elegant Insect Croutons

Esme Gohl

Esme Gohl

· 2 min read
delicate lung and jellyfish salad, topped with golden insect croutons, vibrant greens, stunning food photograph, french restaurant

Welcome, dear epicureans, to another marvelous culinary adventure. Today, we shall embark on a journey to create an exquisite salad that combines the delicate textures of lung and jellyfish with the satisfying crunch of insect croutons.

The star of this dish is the tender lung, which is gently poached to preserve its delicate flavor and texture. The slippery jellyfish, a delightful treat from the sea, is prepared in a simple marinade that enhances its natural saltiness and unique mouthfeel.

To add a touch of opulence, we shall create our very own insect croutons, made from a delightful assortment of crispy insects such as grasshoppers, mealworms, and crickets. These little morsels of crunchiness will add an unexpected yet delightful contrast to the soft and slippery textures of the lung and jellyfish.

Finally, the salad is brought together with a light and tangy vinaigrette that harmonizes the flavors and adds a touch of acidity to balance the richness of the lung and the saltiness of the jellyfish. A sprinkling of fresh herbs and edible flowers adds a burst of color and freshness to this luxurious salad.

So, without further ado, let us gather our ingredients and embark on this culinary escapade to create a dish that is sure to impress even the most discerning of palates.


  • 1 lb fresh lung (veal or beef)
  • 1 lb jellyfish, prepared and sliced
  • 1 cup assorted insects (grasshoppers, mealworms, and crickets)
  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup mixed fresh herbs (cilantro, mint, and basil)
  • Edible flowers for garnish
  • Salt and pepper, to taste
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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