17 December 2017
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)
14 December 2017
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