18 March 2017

Cold pea soup, salmon mousse

First we need to cut a big onion, a fennel bulb and 3 garlic cloves and sweat them softly in a bit of oil. In the meantime put 200 gr frozen peas into boiling water and boil for a couple of minutes.
Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender.

Then shred 100 grs smoked salmon pp with creme fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives.

Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration..

Inspired by Racine Restaurant, Tillac, SW France

11 March 2017

Asparagus, egg sauce, salmon roe

Clarify some butter. Then whisk 4 egg yolks with 2 tbspoons plus 1 teaspoon lemon juice and 1 teaspoon soy sauce. Finish with whisking in 1 tbs plus 1 tsp clarified butter.
Sauce ready.

Deep fry the asparagus (about 2-3 mins)

Serve as shown, the asparagus sprinkled with some sea salt and topped with salmon roe.

A Nobu recipe, who got the sauce from Dynasty star Linda Evans

4 March 2017

Ravioli of celeriac and goat's cheese

Buy some young, soft goat's cheese. To make it even smoother mix it with cream. Then add a bit of runny honey, very small dices of a celery stick, some spring onion and chives.

Then peel a celeriac and slice it very thin, 1-2 mm.
Boil the celeriac 4-5 mins till soft

Dressing: whole grain mustard, white wine vinegar, spoonful of orange juice, splash of walnut oil en a good quality olive oil.

Roast some hazelnuts.

Put 1 celeriac circle on a plate, add a spoonful of the cheese mix, cover with celeriac.
Finish with the dressing and  some extra celery and spring onion to have some colour.

Inspiration: Lionel Creteur, restaurant Racine, Golfclub Pallanne, Tillac (SW France)

3 March 2017

Haddock, smoked trout, mash

You're right, it does not look good, but it tastes very good, so hey..

Bring 250 ml milk to the boil and add a sliced shallot, half a red pepper, one leaf of laurel, 4 spigs of thyme and a crushed clove of garlic.....Simmer for 30 mins.
In the meantime peel 1 or 2 potatoes. For 2 persons 250 gr is enough. Boil for 20 mins.
Sieve the milk and re-heat. Then poach 200 grams of haddock fillet in it. For 5-10 mins.

Mash the potatoes with 100 ml of the infused milk en 20 gr butter.
Mix gently with the haddock, 100 gr of smoked trout and a spoonful of coriander.

Put in an oven dish, cover with Panko and small bits of butter.
Then 3-5 mins under a very hot grill.

I decorated with some bean sprouts for a bit of crunch.

13 February 2017

Brill, courgette, leek, cauliflower.

Brill (or Griet for my Dutch followers) is one of my favourite fishes. Start with the veggies. Take about 12 cm of courgette. Slice and cut to make long matchsticks. Do the same with the leek.
Cut some cauliflower 3 mm thick. Lightly oil the fish fillets.
Stir-fry the leek/courgette mix in some oil till just soft enough. Panfry the cauliflower in butter. Not too soft or they'll fall apart. Panfry the fish, skin side down, till crisp. Turn off the heat and flip the fillets over to have the other side done in 2 mins while you start plating.
I was lucky to have some lobster fond in the freezer and stirred in a bit of creme fraiche.

Otherwise buy a box of frozen gamba's. Keep the brill till tomorrow and eat the gamba's today, just with some garlic, parsley and olive oil. Then use the heads and shells to make a stock with 2 halved onions, chopped carrots, celery sticks, halved tomatoes, a glass of white wine, a bay leaf and cold water. When done reduce the stock till thick and sirupy. Tastes as good as lobster. Well, almost.

1 January 2017

Smoked mackerel, baby beetroots, horseradish creme

Whisk 3 tbs creme fraiche with 2 tbsp lemon juice and 1 full tbsp of horseradish.
Cut 2 small gurkins in very small cubes.
Plate with the flakes of smoked mackerel. Add halved baby beetroots. Add gurking dices and some sauce. Decorate with pee shoots (or water cress)

3 August 2016

Courgette pancake, Brie, warm cherry tomatoes

Put the oven at 180C. Get the Brie out of the fridge.

Grate a courgette (zuchini) and some Parmesan cheese

For 4 pancakes you'll need:
2 cups of grated zucchini, 2 eggs, 1/3 cup of grated Parmesan, 3/4 cup of four
Mix well. Add pepper and salt and 1/2 teaspoon of nutmeg.

Put the tomatoes in the oven for 10-15 mins

Melt butter in a frying pan. Use 3 tbsp of the courgette-mix for 1 pancake
Cook 2 mins per side

Serve as shown, with some chives