Sole, asparagus, chervil oil

Put 40g chervil, 20g spinach, 150 ml grapeseed oil and some salt in the blender and blend for at least 2 mins. Transfer to a saucepan and heat till t starts to separate. Sieve and cool

Cut a celery stick and softly fry the pieces in a glug of olive oil, add 500g fish bones and after 15 mins deglaze with 125 ml white wine.

Add 500 ml water, some sprigs of thyme, 1 laurel leaf, 6 black pepperscorns, some lavas and 1 bruised clove of garlic. Bring almost to the boil, simmer for 30 mins and sieve.

Softly fry 1 minced onion, 2 tbsp hacked lavas and some thyme tops in a tbsp butter till the onion is glassy.

Add 100 ml Noilly Prat and 100 ml white wine and reduce to 1/3.

Then add 100 ml of the fish stock and 100 ml double cream, simmer for 10 mins.

Sieve and whisk in 50g butter, add the zes and juice from 1/2 lemon, taste and season with pepper and salt

Peel 2 asparagus and boil 4 mins in water with a tbsp butter

Panfry 2 pieces of sole in butter, season with salt and pepper

Serve as shown with some sweet cicely and drops of the chervil oil

(A BlendBroters recipe)

Lemon and mascarpone mousse, amaretti crunch

Soak 2 leaves of gelatine in plenty cold water.

Scrub one lemon and grate, then bring the juice (plus the juice from a second lemon) to the boil with 75g caster sugar and the zest. Stir till the sugar is dissolved.

Take from the heat, squeeze the soaked gelatine well and stir into the hot lemon juice. Cool.

Whisk 50 ml double cream and add 250g mascarpone, finally trickle in the cold lemon juice

Pour this cream in 4 ice glasses and keep in the fridge for 2 hours to firm up

Softly dissolve 25g sugar in 1 tbsp water and 2 tbsp limoncello, then turn up the heat a bit to create a golden caramel. Don't stir but shake the pan from time to time

Crumble 2 amaretti morbidi (the soft version) on baking paper, then pour the warm caramel over it and cool. Hack the result 

10 mins before serving take the mousse from the fridge and sprinkle with the amaretti crunch

(Here Janneke Philippi's original recipe in Dutch)

Escalopes of salmon with a sorrel sauce

Remove any bones from 400g salmon fillet with tweezers. Using a sharp filleting knife, cut the salmon at an angle of about 45 degrees into 12 wide slices (known as escalopes). Lay them on a lightly oiled baking sheet, brush with a little more oil and season with salt.

Put 200 ml fish stock, 40 ml double cream and 25 ml Noilly Prat into a medium pan and boil briskly until reduced by three quarters (it will take 15-20 minutes). Meanwhile, wash 10g sorrel leaves, remove the stalks and finely shred the leaves. Set aside. Heat the grill to high.

When the fish stock and cream mixture has reduced to the required amount, add the another 25 ml cream, 30g unsalted butter and the juice from 1/2 lemon. Reduce a little more until it forms a thick, creamy, rich sauce.

Grill the salmon escalopes for 1 minute. To serve, lay the salmon slices on warmed plates, pour over some of the buttery sauce and sprinkle generously with sorrel.

I served it with panfried baby potatoes on the side to soak up the wonderful sauce

(Here Rick Steins original recipe)

Sea bass vierge

Bring 500ml water to the boil with 30g salt, cool completely once the salt is dissolved.

Pre-heat the oven to 180°C

Put 10 cherry tomatoes for 10 sec in boiling water, then in ice water to peel them easily

Put them in an oven dish with 20g bruised garlic cloves, a sprig of rosemary, some sprigs of  thyme, 1/2 red and 1/2 yellow paprika (both peeled and sliced in brunoise) and 150 ml olive oil.

Put in the hot oven en bake for 45 mins

Put 2 filets of sea bass (80g each)in the reserved salted water, after 10 mins pat them dry

10 mins before the veggies are ready panfry the fish skin side down in a bit of olive oil for about 5 mins, then the other side for another 3 mins.

Serve as shown, the rosemary and thyme removed and with 1 tbsp capers, some oregano and basil leaves

(Recipe by Blendbrothers)

Fish and...crisps

Cut 200g pollak (koolvis) in 12 pieces

Make a tartar sauce from 1/2 minced onion, 100g mayo, 1/2 tbsp capers, 1 tbsp soy sauce, 1 tbsp hacked parsley and a hacked hardboiled egg

Them mix 150g tempura mix with ca 180ml ice-cold sparkling water into a thick batter, season with salt and pepper

Peel 1 big potato and slice with the mandoline, very thinly.

Divide the potato slices on baking paper on a baking tray, brush with olive oil, sprinkle some sea salt over them and bake for 15-20 mins in a hot (200°C) oven

Drag the fish trough the batter and fry in 180°C arachide oil, 4-6 mins. Finish with the zest and juice of a lemon, sea salt and some curry powder

(Based on a Blendbrothers recipe)

Herring, elderberry, sea greens

Dissolve 1/2 leaf of gelatine in 150g sour cream and 25g elderberry syrup and season with pepper and salt

Cool in the fridge for one hour, then transfer to a piping bag

Dress 2 raw but salted herring with shallot, sea aster and samphire

Finish with dots of elderberry cream

(Recipe by Blendbrothers)

Smoked trout, basil crème, mustard ice cream

Put 10g basil leaves, 50g crème fraîche and a glug of Noilly Prat in the blender to make the sauce

Mix white ice cream (but not the vanilla version) with grain mustard to taste, then put back in the freezer for a while

Start serving with the basil sauce, followed by 2 nice pieces of smoked trout.

Finish with the mustard ice cream and a basil leaf

(For the original recipe in Dutch go to the Facebook page 'Marjan's recepten')

Asparagus, crayfish and shrimp bisque

Boil 20 and peel 18 crayfish

Peel 2 white asparagus. Cover them just in water, bring to the boil, then boil for 3 mins. Shut down the heat and leave (under the lid) for 7 mins. Then drain and rinse under cold water to stop the cooking process

Cut them in 4 pieces

Reduce 500 ml shrimp stock, add brandy and some double cream to create a nice thick bisque

Serve as shown with some dill

Roasted baby squid in chilli-lime oil

Clean 8 baby squid, rinse and dry

Mix the zest and juice from a lime with a finely hacked red chili, a grated clove of garlic  and the finely hacked 1/3 preserved lemon and 2 tbsp olive oil

Marinate the fish for at leat 30 mins in the fridge

Pre-heat the oven at 200°C

Put the marinated squid on baking paper and roast 6-8 mins in the hot oven

Serve with coriander leaves and some extra olive oil

(Here Janneke Philippi's original recipe in Dutch)

Blackened salmon, avocado puree, little gem

Place the flesh of an avocado in a blender with 65 ml buttermilk, 1 tbsp chopped parsley, the juice of 1/2 lime, 2 anchovies, 1 clove of garlic and 1 chopped spring onion. Season and whiz to a puree. Set aside.

Combine 1 tsp cumin, 1 tsp ground coriander, 1 tbsp paprika, 1 tsp cayenne and 1 tbsp caster sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.

Whisk together 30ml olive oil with the juice of 1/2 lime. Season.

Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.

Spread the avocado puree on serving plates. Top with grilled wedges of little gem and sliced radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.

(Here Vali Little's original recipe in Dutch)

Jacket truffle potato, sauerkraut, hot smoked salmon

Pre-heat the oven to 200°C

Brush 2 truffle potatoes (vitelottes) with olive oil and sprinkle some salt over them, put them in alu foil and bake in the oven for 40 mins

Drain 100g sauerkraut and boil in 20 ml white wine for 20 mins, drain again and mix with 40g crème fraîche, 2 tsp hacked dill and 5 gr grated Gruyere cheese, season with salt and pepper

Make a cut in the potatoes, scoop out some of the flesh and spoon in some crème fraîche, then some sauerkraut and finally some hot smoked salmon.

Finish with dill, salt, pepper and eventually some more grated cheese

(Here Dosia Brewers original recipe in Dutch)

 

Pork belly, miso butter, orange zest and ginger

Cut 200g pork belly in small cubes

Mix 1 tbsp white miso and 1 tbsp butter. Finely slice 1 spring onion 

Panfry the pork in 7 mins nicely browned and crispy, then add the miso butter and fry for another 2 mins.

Add the zest of 1/4 orange, 1/4 tbsp hacked sushi ginger and 1 tbsp ponzu

Them mix the lot with the spring onion and 1/2 tbsp gomasio

Serve as shown, around sushi ginger, finish with more orange zest and shiso cress (with I didn't have)

(Here the original recipe in Dutch from Delicious Magazine)

Crayfish, avocado and deepfried basil

 

Mix 1 tbsp sea salt with the zest of a lime

Finely slice a shallot.

Blend 1/2 avocado with the juice of 1/2 lime and 1 tsp mayonaise, transfer to a pipingbag

Slice the other half of the avocado into cubes

Wash and dry 100g crayfish

Use a servingring to create a nice circle of crayfish, shallot, avocado and dots of avocado cream 

Warm 100 ml sunfloweroil to 170°C (check by dipping in a chopstick, the moment you see air coming from its tip the temp is tight). Toen deep fry basil leaves crispy and translucent in about 10 sec

Serve as shown, finish with a bit of the lime salt. Feeds 2

(Here the original recipe by Studio Philippi in Dutch)

Lightly curried chicken with mango mayonnaise

For the curried chicken, combine 1 small shallot, 1 garlic clove, 1 cm ginger, 1 lemon grass, the juice from 1 lemon, 1/4 tsp turmeric and 1/4 tsp garam masala in a liquidiser and blend thoroughly. Place the paste in a bowl and mix with 100 ml coconut milk, 100 ml yoghurt, 1 red chilli and 1/2 handful fresh coriander. Season with salt and pepper to taste

Cut a chicken breast lengthways into 6 strips, place in the bowl and mix carefully. Make sure the chicken is well coated. Cover with cling film and chill in the fridge to marinate for as long as possible, preferably overnight

Pre-heat the oven to 190°C

Place the chicken strips in a roasting tin and bake for about 15 minutes, turning them fairly frequently to ensure they are cooked right through

While the chicken is roasting, whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70ml grapeseed oil. Whisk into a nice thick mayonaise. 

Once you have added all the oil, mix in the zest and juice of 1/4 lime. 

Scrape the mayonnaise out of the food processor into a bowl. Fold the cubed flesh of 1/8 mango into the mayonnaise, taste and re-season if necessary

Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress Feeds 2

(Here Galton Blackiston's original recipe)

Salmon and sauerkraut quiche

Freeze 250g Münster cheese for 1-2 hrs and pre-heat the oven to 190°C 

Cover the bottom of a 24 cm round baking tin with parchment paper 

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Cover the baking tin with the puff pastry, use a fork to make holes in the bottom, then cover with baking paper, fill up with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

Now fill with 500g sauerkraut  followed by 400g slices of salmon filet 

Slice 2 spring onions in rings and put them on top

Whisk 4 eggs with 200 ml double cream. Grate the Münster cheese over it and mix. Season with pepper and a bit of salt and pour over the sauerkraut

Bake in the hot oven for about 35 mins

I served it with a dill & mustard gravlax sauce

Feeds 6-8, can also be eaten cold

(Here Janneke Philippi's original recipe in Dutch)

Mozzarella caprese, aubergine, tomato seeds

Purée a 15g bunch of basil , 1 peeled clove of garlic and a pinch of sea salt in 75 ml olive oil. 

Cut an aubergine in two 1 cm slices, cover with salt and leave for 10 mins, then wipe off the salt.

Brush with oil and panfry the slices in the grillpan, about 5 mins per side

Plate them and cover with slices of Mozzarella. Halve 4 cherry  tomatoes and squeeze out the seeds on the Mozzarella.

Finish with some basil oil and the zest of a lemon

Serve with panfried Turkish bread 

(Here Yolanda van der Jagt's original recipe in Dutch)

Tartare of chanterelles and hazelnuts

Mix 50g soft butter, 1 tbsp white miso, a grated clove of garlic and the zest of 1 orange

Finely hack 300g chanterelles and season with fine salt. Panfry in a DRY pan before adding the miso butter till it foams and covers the mushrooms

Use the mixer to whip 20g soft butter with 1 tbsp sour cream to make it really airy, then add some sea salt and 2 tbsp finely hacked celery leaves.

Panfry  a tbsp hacked hazelnuts and deep fry 10 leaves of celery.

Start plating with the mushrooms, covered with the toasted hazelnuts and the crispy celery leaves.

Serve with bread and the whipped butter

(Here the original recipe in the Dutch Delicious Magazine)

Jeruzalem artichokes with smoked eel

Ask your fishmonger for the bones and skins from  2 or 3 smoked eels (and buy 2 fillets) 

Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.

In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.

Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts

Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces

Peel 8 Jeruzalem artichokes.

Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.

Marinate the slices. Boil the quarters in salted water for about 13 mins.

Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite

Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.

Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper

Add the cubes of smoked eel 

Start plating with a few spoons of the cream, then the cubes and some wakame.

Finish with some crispy slices of artichoke and the last pieces of eel

Feeds 2

(Here a video of Michaël Vrijmoed making his recipe, in Flemish)

Roasted cauliflower, gochujang sauce in crispy little gem

Pre-heat the oven at 210°C

Mix the florets of 1/4 cauliflower with some olive oil, garlic powder and salt. Roast in the hot oven for 20 mins

In the meantime boil 100g orzo in 9 mins

Softly fry 1/2 tsp grated garlic and 1/2 tsp grated ginger. Add 1/2 tbsp gochujang, 1/2 tsp miso, 1/2 tsp runny honey, 1/2tsp ketjap, 1/2 tbsp sushi vinegar and 1/2 tbsp sesame oil to make the sauce. 

Eventually add a bit of water

Mix the cauliflower with the sauce

Put 1 tbsp orzo on a little gem leaf, followed by some cauliflower, some sliced spring onion and finally some furikake

Repeat this several times to create either appetizers or a starter.

(Recipe by Jetske van der Elsen, video on her Insta)

Canneloni from Serano ham and tartare of bavette

Thinly slice 125 g bavette (flank steak), then the slices into strips and finally the strips into small cubes.

Mix with 1 tbsp olive oil,  1,5 tbsp soy sauce, a pinch of Piment d'Espelette and 1/2 hacked spring onion

Put 3 thin slices of Serano ham, slightly overlapping, on a large piece of cling film

Spoon the beef tartare as a sausage in the center and roll up tightly

Chill in the fridge.

Hack an anchovy and mix with 2 tbsp mayo, 1,5 tbsp Greek yoghurt and 1 grated clove of garlic.

Serve as shown, with some toast, cress and capers.

(Here Jeroen de Pauw's original recipe in Flemish)