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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