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 prepare dill oil.        

Serve as shown, with salmon eggs.

This is what you get when the oil is too hot>>>>>

( A Jan Tournier recipe)

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Vegan scallops. Really? Yes, really!

I wanted to make my favourite scallop recipe (the one from June 29, 2019) 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)

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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).

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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

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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.

(A Jeroen de Pauw recipe)

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The 10 sec mayo

Break 2 eggs in a mixing beaker with 2 tbsp estragon vinegar and 3/4 tbsp Dyon mustard.

Add 300 ml grape seed oil.

Start your stick blender at the bottom and slowly go up and up. After 10 seconds your homemade mayonaise will be ready.

Season with salt and pepper.

Tip by Peter Goossens

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Chocolat panna cotta, red fruit

Soak 1 leaf of gelatine in cold water

Open half a vanilla pod and scape out the seeds. Bring 250 ml cream to the boil, with the vanilla and 15 gr sugar. Then melt 100 gr dark chocolate in it.

Add the gelatine, stir, pour in glasses and cool in the fridge.

Before serving top up with crumbled chocolate chip cookie(s) and finally raspberries and blueberries .

Based on a Jeroen de Pauw recipe

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Flash fried squid, onion broth

Start with the broth by cutting 3 onions and a red paprika. Sweat them in some olive oil, add a laurel leaf and 250 cl chicken stock. 

Pre-heat the oven at 200°C.

Then slice the sacs of  4 squid into thin strips. Season with pepper, salt, coriander powder and chili powder. Flash fry the fish in olive oil, in small batches, 12 seconds at the time. Cool and then marinate in 1 tbsp olive oil, 1/2 tbsp soy sauce, 1 tsp mirin, the zest of a lime and the cut green of 2 spring onions.

Slice a french bread, put them in the oven for about 10 minutes.

Mix 1 tbsp Greek yoghurt, 2 tbsp mayo, 1 crushed clove of garlic and 1 tbsp chives and spread on the bread.

Pour the broth through a sieve, add a glug of red wine vinegar and a tbsp olive oil, whisk and reduce till it thickens.

Serve as shown with the toast. Finish with some more zest of lime.

Recipe by Michael Vrijmoed

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Sauce Stroganoff

Peel a paprika and cut in small cubes. Finely slice a shallot. Sweat both till soft. Add 2 tbsp tomato paste and 2 tsp paprika powder

Then the fun part starts: warm above a gas flame 150 ml wodka in a ladle, ignite it and pour over the paprika mix. Then add 200 ml cream and bring to the boil. Reduce to a nice thick sauce. Season with salt, pepper and one or two tbsp brown veal fond and a pinch of cayenne pepper.

Some people like to add a tbsp sour cream.

A Johan Segers recipe

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Rhubarb, goat's cheese

Cut 2 stalks of rhubarb and boil it in 150 ml water and 150 ml sugar till you end up with a nice compote.

Next mix 50 gr soft goat's cheese with 3/4 tbsp Greek yoghurt, the juice and zest of 1/2 lime and the seeds of 1/2 vanilla pod.

Serve as shown with crumbled speculaas (or ginger biscuit) and mint

(Recipe by Danny Ros- Asmundsdottir)

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Gazpacho of beet, ginger and blueberries

All you need is 2 small beet roots, 1/2 red onion, 2 cm ginger, 50 gr blueberries, 1,5 tbsp red wine vinegar, 200 ml cold vegetable stock, black pepper and salt.

And a blender and a fridge!

(Recipe by Philippe Van Den Bulck)

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Asparagus, wakamé, Japanese egg sauce

Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.  

Parboil 2 asparagus pp in boiling water (3 mins). Whisk the 2 egg whites, dry the asparagus spears and dip their bottom part in the egg white. 

Then roll them trough sesame seeds. Deep fry the 'breaded' parts during 50 sec.

Serve as shown with wakamé.

(Recipe by Philippe Van Den Bulck)

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Sea bass ceviche, pomegranate

Whisk 3 tbsp olive oil and 1 tbsp red wine vinegar, add 1/2 tsp toasted mustard seeds, season with salt and pepper

Cut (knife in a 45° angle) a filet of sea bass into 1/2 cm slices. Cover with a shallot sliced into very thin rings, 2 tbsp pomegranate and the zest of a lime. Then cover with the marinade and keep in the fridge for at least 12 hours under clingfilm.

Serve as shown, incl the marinade, with coriander leaves and basil oil.

(Recipe by Jan Buytaert)

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Red cured salmon with sweet&sour mustard

Prepare the cure by mixing 2 tbsp sugar, 2 tbsp salt and 2 tsp crushed white pepper. 

With a sharp knife, make a few cuts in the skin of 400 gr fresh salmon so that the cure can get to the meat from the skin side. Cover all sides of the salmon with the cure and place it on a cling film, skin down.

Top the salmon with 2 tbsp chopped  dill and then a grated beetroot. 

Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board. Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board.

Remove the cured salmon from the fridge and discard all the liquid. Scrape away the mixture gently from the surface. Slice the cured salmon very thinly just before serving it. Best way to do this is: freezing the cured fish for about 1 1/2 hours 

Sweet & sour mustard sauce 

With an electric whisk, mix well 2 tbsp sweet mustard, 1 tbsp Dijon mustard, 1 tbsp sugar and 2 tbsp red wine vinegar. 

Then mix in 2 dl rapeseed oil while pouring it in a steady stream until you obtain a mayonnaise-like consistency.

Finely stir in a tbsp chopped dill

Recipe by Michelder Gaspard on cookniche.com

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Gin and juniper berries cured venison tataki

Trim 200 gr of venison filet. Mix 2 tbsp salt and 4 tbsp sugar well, and rub into the meat. Add 2 tbsp gin, 1 tbsp juniper berries, 3 sprigs of thyme and 3 sprigs of parsley. Marinate for two hours, turning the meat after one hour.

Pat the meat dry. Fry quickly in hot and dry pan for 30 seconds on each side. Cool down and cut in thin slices.

Fry some wild mushrooms in butter on medium/high heat until firm (5 minutes). Add salt and pepper to taste.

Serve as in the picture with sour cream, cranberries and cress. 

Recipe by Andreas Nicoletti on cookniche.com

PS 'Cut an apple into thin strips (julienne style), said the recipe'. But I like it without the apple.           

          

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Amuse green asparagus, salmon roe

Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.

Blanche the asparagus for 3 mins in boiling water.

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

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Peruvian scallops ceviche on pear

Mix 1 tbsp olive oil, 1 tsp sesame oil, juice from 1/2 lime, 1 tsp white balsamic, 1/4 tsp minced lemon grass, 1/4 tsp finely grated peeled fresh ginger.

Slice scallops in half and put them in the fridge and in the marinade for 15 mins.

Slice a pear length wise.

Serve as shown with edible flowers and scallion slivers

Recipe by Gayle Quan on cookniche.com

PS he recipe mentioned pulse seaweed flakes to be scattered around the plate, which I clearly forgot 

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Mousse from chocolate and raspberry beer

Whisk 300 ml of cream with sugar.

Warm 100 ml of raspberry beer, au bain marie and melt 150 gr dark chocolate in it.

Fold the whipped cream in the chocolate and keep in the fridge.

Make a coulis of raspberries and creme de cassis.

Serve with a slice of pear, crumbled chocolate chip cookie, almond slivers and fresh raspberries.

(Recipe by Jeroen de Pauw)

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Scallop, wasabi mayo

Mix mayonnaise with wasabi paste (for the taste) and spinach leaves (for the colour) and liquidise with there stick blender.

Roast some sesame seeds in a dry pan.

Pan fry the scallops (in the same dry, very hot pan), 50 seconds per side.

Serve with soy sauce and sesame seeds.

(Recipe by Mia Rehn on cookniche.com)

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Rabbit, mustard/tarragon sauce

Brush 2 rabbit legs with 2 tablespoons of Dijon mustard. Place in a bowl, cover with cling film and put in the fridge for at least 4 hours.

Preheat the oven to 160° C. Brown the rabbit pieces all over in olive oil and a tbsp butter and transfer them back to the bowl. Deglaze the dish with 200 ml white wine and pour this over the rabbit in the bowl.

Heat 25 gr duck fat (or clarified butter) in a casserole dish and fry 1 large, chopped onion, 2 finely chopped cloves of garlic and 100 gr lardons. When they have browned and softened a little, add 1 heaped tbsp of  flour and cook for a minute or so. Gradually add 500 ml chicken stock, stirring well after each addition to make sure there are no lumps.

Put the rabbit back in the casserole dish, cover and bring to a simmer. Transfer to the oven and cook for 1¼ hours, or until the rabbit is tender. Check the rabbit is cooked through – the meat should be starting to fall off the bone. Poke the legs with a knife and if it doesn’t slide in easily, return the casserole to the oven for 15–20 minutes and then check again for tenderness.

Remove the rabbit from the casserole dish and keep it warm. Place the dish on the hob and stir in the stripped and chopped leaves of 8 sprigs of fresh tarragon, 60 gr crème fraîche and a tbsp whole grain mustard. Put the rabbit back in the dish and season with salt and pepper to taste. Serve with Brussels sprouts, red cabbage, oven roasted onion and potato croquettes

A Rick Stein recipe

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Venison, figs, port sauce

Start (a day in advance) with the sauce by sweating a sliced shallot. Add 200 ml red port, 100 ml red wine, 200 ml brown game stock and 2 tbsp red wine vinegar.

Then add 2 cloves, 2 laurier leaves, 4 junipers and some sprigs of thyme.

Simmer till reduced till 1/3. Sieve and reserve.

Next day add a tbsp fig jam to the the sauce, warm it with the figs in it.

Panfry the venison steaks, 2 mins on each side. Let the meat rest and keep warm in alu foil for 6 mins.

In the meantime whisk small cubes of cold butter in the sauce, till velvety.

Serve with wintergreens and mini rösti.

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Thai prawn curry

Defrost 12 big prawns in time, wash and peel them and make sure they are completely dry (otherwise they will cook instead of fry).

Preheat the oven at 200° C.

Cut an onion crosswise halfway and put in the oven for 30-40 mins.

Lightly fry a shallot in butter, then add cubes of 1/2 Granny Smith and 1/2 Jonagold apples.

Crush a lemongrass and cut finely, add to the pan, with 3 tbsp fresh coriander, 4 halved cherry tomatoes and a tbsp curry.

Add 200 ml chicken stock and simmer for 20 mins.

Finally add 100 ml coconut milk, a tbsp butter and 50 cl cream and liquidise with the stick blender. Keep warm.

Boil some carrot for 7 and some leek for 5 mins

Lightly oil the prawns and fry them in a very hot pan for 1 minute, add some butter and fry the other side in another minute. Then take them out of the pan.

(To be sure of ending up with nice and juicy prawns the secret is to dry them completely after defrosting, to use a very hot pan, to cook them in a very short time and to get them out of the pan as soon as possible)

Serve as shown, with dill, coriander and chives, with extra curry on the side.

(Inspired by a Njam recipe)

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Help! A goat on the green.

Cut 1 leek, 1 shallot and a clove of garlic and lightly fry till soft, then add a dash of white wine.

Add 100 gr frozen snow peas and 125 ml vegetable stock. Bring to the boil and then simmer for 5 mins.. Add 60 gr spinach and soften, then liquidise with the stick blender.

Add 60 ml of almond milk and the juice of 1/4 lemon. Season with salt, pepper and nutmeg. 

Stick small goat's cheeses under the grill till they just start to melt.

Serve as shown, with some ricotta, cress and flakes of crumbling old cheese (Cantal type)

( A recipe on Njam.tv )

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Raisin bread , goat's cheese, stewed pear

Pudding or cheese for dessert?

Here's a nice alternative.

Peel a pear and cut into small (1 cm) cubes. Peel a shallot and cut finely. Sweat the shallot in butter and ad 1 tsp fine sugar. When lightly caramelised add the cubes of pear. Stew for about 5 mins. 

Season lightly with pepper.

Toast 2 thick slices of raisin bread, then use a serving ring to cut out 4 circles

Cut 4 slices from a goat's cheese to put on the circles of bread. ad some thyme leaves and runny honey.

Put under a hot grill untill the cheese starts to melt.

Serve as shown.

(Recipe found on Njam.tv)

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Stuffed carpaccio, salad

Thinly slice (per 2 pers) 3 mushrooms and mix with some rucola. Season with pepper, salt, lime juice and 3 tbsp aromatic  oil from a jar of sun-dried tomatoes.

Make a spread from sun-dried tomatoes in the blender. Then spread over carpaccio and add parsley and grated Parmesan cheese. Roll up.

Serve as shown. One... or two pp.                                                         ( 

Recipe by Jeroen de Pauw)

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Herring tartare

Slice 2 (salted) herring in cubes, do the same with half an onion and 2 spring onions.

Mix and add some lemon juice, worchester sauce, olive oil and sweet chili sauce to taste.

Use a service ring to plate and cover with herring eggs (or real caviar)

( recipe: Jan Buytaert)

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Pidgeon, blackberry sauce

Start a day in advance by with preparing a hot oven, 250° C is what we need. In the meantime remove both breasts from the pidgeon. Or birds if you have guests. Put the carcass(es) in the oven till almost burned, about 15 mins should do it. Take out.

Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan.
The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 (or even better) 12 hours.

The next day strain the stock trough a fine sieve, discard the rest. Add a glug of port, the reduce the stock till syropy. 

Finish with 1 or 2 tbsp of blackberry jam.

Then prepare whatever you want to serve with the bird. Today I used some yellow and pink carrots, Brussels sprouts and gratin dauphinois.

And some fat, juicy blackberries.

Finally pan fry the breasts, about 3 mins on the skin side then another 2 on the other side, they should stay reddish and season with salt and pepper. Let them rest for 5 mins in a 70°C oven

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Tortelloni , mussels, curry cream and spinach

Buy 250 gr tortelloni with spinach and ricotta. Boil in salted water (with a glug of olive oil) in 4 mins.

Steam 1 kg mussels with carrot, celery, onion, a tbsp butter and a cup of water. This will take 5 or 6 mins.

In the meantime bring 250 ml cream to the boil, with 5 tbsp grated parmesan and a heaped tsp curry Madras. Add 100 ml mussel water and reduce to a thickish sauce. Add a handful of (baby) spinach.

Start plating with the pasta, then the spinach/curry sauce. Finally mussels, some with, some without shell. Finish with some nice spinach and/or basil leaves

( Recipe by Jan Tournier)

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Skrei, roasted onions, sauce Dyonaise

Remove the outer skin of red and white  onions, cut the  crosswise almost trough. They need a tbsp of olive oil and then put them in a 190°C oven for 50 mins. 

Melt 70 gr butter

Cover the fish fillets in flour and fry in butter for 5 mins

In the meantime whisk 2 egg yolks with the 1 tbsp white wine, the juice of 1/2 lemon, au bain marie.
Then add 35g butter, bit by bit and keep whisking till you have a nice thick sauce.

Finally add 1/2 tbsp Dyon mustard, 1/4 tbsp whole grain mustard and some cayenne pepper.

Serve as shown, with some brown shrimps and cress



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( Recipe: Jan Tournier)