Pre-heat the oven at 220°C
2 December 2020
Pre-heat the oven at 220°C
29 November 2020
Place 2 sheets of nori on baking paper, shiny side up in a 150°C oven and toast for about 3 mins till crispy (and turning green). Let them cool.
Then turn up the heat to 200°
Slice 1 clove of garlic very thinly and mix well with 30 ml ahorn syrup, 30 ml soy sauce and 1/2 tbsp grated ginger. Gently bring to the boil and reduce till syrupy then cool.
Coat 2 filets of salmon with this teriyaki mix and cook them in the oven for 5 mins. Add extra sauce halfway.
In the meantime mix 30 ml rice vinegar with 1/2 tbsp light brown sugar and a pinch of sea salt. Rub this during 2 mins with your fingers in 80g sliced kale (boerenkool) or till the cabbage is soft. Drain.
Then mix with the julienne of 1 carrot, a very thinly sliced chioggia beetroot and 1 tbsp roasted sesame seeds.
25 November 2020
Start with the green curry. Sweat some shallot and garlic in olive oil. Add 2 dl fish (or chicken) stock plus some fresh ginger, lemon grass and the stems of coriander. Boil for 10 mins. Pass through a sieve. reheat the infused stock and add some cream (or coconut milk). Reduce till thick. Add the coriander leaves and blitz,
Boil the samphire for 3 mins. Slice the fennel bulb very finely and marinate in olive oil and orange juice.
Fry the haddock for 5 mins, skin side down. Turn off the heat and turn the fish. The other side will be done in 2 mins.
(Here the original recipe by Bart Desmedt, in Dutch)
24 November 2020
Start with the dressing by mixing 1/2 tbsp black bean sauce, 50 ml dry sherry, 1 tbsp sugar, 1/2 tbsp soy sauce and 1 tsp grated ginger. Bring to the boil and reduce during 2 mins. Add 50g black beans from a tin and keep warm
Cut a spring onion in 3 cm pieces and do the same with some ginger.
Cover the bottom of a steam basket with greaseproof paper, season 2 nice fillets of cod (150g each) and put them in the basket, with the onion and ginger on top.
Steam for 6 mins.
Wok in the meantime 30 g sliced red onion, 25 g shredded paksoi, 25g shredded Chinese cabbage, 15g sugar snaps and 15g taugé for 5 mins
Serve the fish on top of the veggies, finish with the dressing
(Based on a recipe in Beet! by Jacques Hermus)
22 November 2020
To make the stuffing, cook a chopped onion and a chopped clove of garlic in 20g butter until softened. Allow to cool. Mix into 150g sausage meat. Add 1/2 egg, the zest of 1/2 lemon, 1,5 tbsp sage, 25g dried cranberries, 15g pine nuts and 1,5 tbsp breadcrumbs
Check for seasoning and adjust accordingly. Chill until needed.
To prepare the monkfish, trim the skin and membrane from the fish, then lay each fillet down on a chopping board
To make a tunnel for the stuffing, insert the tip of a sharp knife through the centre of the fish down its length, making sure not to cut through the outside. Use the knife blade to make a pocket in the fish then push the stuffing into the monkfish. Remove the rind from 6 slices of Serano ham and then wrap the ham around the fish
Lay each piece of monkfish onto a piece of cling film long enough to tie at each end. Wrap the fish tightly – they will be immersed in water - and knot the ends. Chill
To make the dressing, heat 125g unsalted butter, 1/2 clove of garlic and a sprig of thyme together until the butter starts to turn brown. Remove from the heat, add the zest of 1/2 orange and leave the butter to cool and to separate
Bring back to a simmer for a minute to soften the cranberries. Season with salt and pepper. Keep warm
To make the garnish, dice a waxed potato into 1cm cubes and cook in simmering water for 5 minutes or until just tender, then drain thoroughly
Trim and blanch 18 Brussels sprouts and chop 5 chestnuts. Heat a sauté pan and add a tbsp rapeseed oil. When the oil is hot add the potatoes and start to colour all over
After 1 minute, add the sprouts and continue to cook. When the potatoes and sprouts are golden add the chestnuts, 1/2 tbsp sage and a knob of butter. Season and drain off any excess butter. Keep warm
To cook the fish, bring a large pan of water to the simmer. Place the fish, still in the cling film casing, into the water and simmer for 15 minutes. Remove from the water and rest for 5 minutes
Then put a non-stick pan onto the heat and add a little rapeseed oil. Cut the fish out of the cling film, reserving the juices for the dressing. Add the fish to the pan, season with salt and colour until golden
Finish with a knob of butter and 4 sage leaves. Remove from the pan and drain off any excess butter. Add the juices from the fish to the dressing
To plate, spoon the vegetable garnish onto four warm plates in equal portions. Slice each piece of monkfish into 3 pieces and lay these on top, and spoon over the warm dressing
18 November 2020
Pre-heat the oven at 160°C