2 January 2020

Brill, spinach, oyster sauce

Open 2 oysters and catch the juices. Reduce them with 50 ml white wine till 50%. Add 100 ml cream and reduce to a thickish sauce. Taste and season with salt & black pepper. Cut the oysters finely and add to the sauce.

Sweat a finely cut shallot and a garlic clove, add 200 gr spinach and a pinch of Tandoori curry.

Lightly dust brill filets in flour and fry in butter, about 3 mins per side.

Serve as shown, with some (fake) caviar.

( a recipe from lekkervanbijons.be)

1 January 2020

Scallops, avocado cream, frozen lime

Remove the rind and pith of a lime, then take out the segments by carefully cutting along the membranes. Freeze the lime supremes for a couple of hours.

Then put 1/2 avocado, 50 ml water, the juice of 1/2 lime and a green chili pepper in the blender and make a paste. Season with pepper & salt and transfer to a piping bag.

Fry tiny croutons from leftover bread.

Slice scallops in 3 and serve as shown, with dollops of the green cream, pieces of avocado, the croutons and some olive oil.

Finally take the lime wedges from the freezer and hack in tiny pieces, sprinkle them over the plate,

(Recipe Bart Desmidt)

31 December 2019

Melts-in-the-mouth-salmon-bite

Preheat the oven at 40° C (and use a thermometer to check it will not be warmer than 40°, if so: go to a lower temperature.)  

Fill a small pan with 3 cm olive oil, a sprig of rosemary, a sprig of thyme and a clove of garlic

Cut salmon fillet(s) in 3x5 cm rectangles.

When the oil is warm enough, put the salmon in for 40 mins.

In the meantime mix black and orange trout eggs and prepare dill oil.

Serve as shown.

( A Jan Tournier recipe)



PS A too high temperature will give you this as a result.



Vegan scallops. Really? Yes, really!


I wanted to make my favourite scallop recipe (the one from June 29 1919) for guests, but one of them was vegetarian. I searched the net for a recipe to create a vegetarian scallop and found this.

All you need to do is finding a daikon (rettich).

Cut off a slice of 35 mm, then use a 45 mm serving ring to cut out the middle.
Now the edges are too sharp to resemble a scallop, so use a sharp knife to make them rounder.

Softly stew the 'scallop(s) during 1 hour in water with 1 tbsp of soy sauce added. Keep the 'scallop(s) underwater with a saucer.

Finally fry them to get a nice brown top and bottom.

Type 'scallops' in the search facility of this blog (top left corner) to find recipes for 5 different and delicious ways to use your vegetarian scallops. And 6 more for fish/meat lovers.

(Recipe is from a restaurant called Kaapse Marie in Rotterdam, but I cannot find the name of the inventing chef)

30 December 2019

Venison burger, Stilton, cranberries, mushrooms



Mix 150 gr minced venison meat with a tsp smoked paprika, some thyme, a sliced spring onion, and egg, some Panko, a  thinly sliced clove of garlic and pepper&salt.

Serve with a slice of melting Stilton and a tbsp of cranberry compote, on a halved caramelised chicory, with a selection of mushrooms and mushroom dust (mushrooms dried in the oven for a couple of hours and the pulverised in the blender).

29 December 2019

Eastern tartare of tuna

Cut 200 gr fresh tuna into small cubes, mix with 1 tbsp soy sauce, a tsp grated ginger, 2 tbsp coriander leaves, 6 thinly sliced physalis, 1/2 tsp wasabi, the juice of a lime, 1/2 tsp toasted sesame seeds, 1/2 tsp poppy seeds. Finally peel a piece of cucumber, cut into matchsticks and the matchsticks into tiny cubes. Add a tbsp to the mix.

Serve with some wakamé and onion dust.

A Jeroen de Pauw recipe

22 December 2019

Croquette of Brie


Soak a leaf of gelatine in cold water.

Peel 4 carrots and boil them, the liquidise them with 2 tbsp honey and the juice of an orange. Add the gelatine, stir and cool.

Cut the Brie in 6x3 cm 'bricks.'

Whisk an egg, then swipe the Brie into a plate of flour. Next trough the beaten egg to coat all sides. Finally through a 50/50 mix of Panko breadcrumbs and slivers of almond. 

Bake the cheese in a cm of archaide oil, brown all sides for about 25 sec.

Serve with toasted brioche.