25 December 2017

Scallops, orange butter

For the sauce reduce 400 cl fresh orange juice till 150 cl is left. Add 50 cl chicken stock. Then whisk in 50 gr cold salted butter.
Fry the scallops in a dry pan.
Serve with orange parts.

17 December 2017

Haddock, fennel, samphire, green curry

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 coriander leaves and blitz,

Boil the samphire for 3 mins. Cut the fennel bulb very finely and marinate in olive oil en 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.

(inspired by Bart Desmidt)

Small fajita, smoked mackerel, avocado

Plus a sauce of creme fraiche and horseradish

14 December 2017

Pheasant, Sauerkraut, sauce Calvados

(Per  2 pers)
For the sauce reduce 200 ml apple juice and 20 ml Calvados till 1/3 is left, then add 200 ml cream and reduce again till nice and thick.
Just before serving: cut an apple in small cubes and ad to the sauce

Pan-fry 2 pheasant breasts in butter, softly so the don't dry out, about 4 mins per side.

Serve with sauerkraut and potato croquettes