29 March 2017

Halibut, lemon-dillsauce


Preheat the oven at 200C. Peel some asparagus. Put frozen potatoes croquettes in the oven for 20 mins.
Boil some water for the veggies.
Get (per 2 pers.):  2 egg yolks, 3 tbsp lemon juice, 5 tbsp water, 100cc chicken stock, 2 full tsps Dyon mustard (at room temperature!)

Then its time to boil the carrots and asparagus for 15 mins.

In a sauce pan (on a low heat) whisk the egg yolks with the other ingredients till thick and frothy. Add some creme fraiche and whisk again. Turn off the heat and stir in 2 tbsp chopped dille and some pepper.

Now it's time to panfry the oiled halibut fillets: skin side down in a dry pan for about 5 mins till the skin it brown and crispy. Flip over and turn off the heat.

Serve as shown. I had some left over salmon mousse (recipe .18-3-2017) that went well with the asparagus

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.