Very Seventies tartare of salmon on peach.

Slice 80 g salmon in small cubes mix with 1 tsp finely sliced shallot and a little bit of a red chili pepper.

Then make a dressing from the juice and zest of 1/2 lime, 1 tsp finely sliced shallot, 1/4 tsp hacked red chili, 1 tbsp soy sauce, 1 tbsp olive oil, 1 tbsp whole grain mustard, 1 tsp grated ginger, 1/2 tbsp honey and some hacked coriander leaves 

Just before serving  mix the salmon with the dressing. In the meantime peel and halve a peach.

Replace the stone with the salmon mix. Or use peaches from a tin. Very Seventies.

(Here Sven Orelis' original recipe)

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Spicey monkfish cheeks

I was lucky and had some leftover sauce in the freezer.

To make it from scratch finely slice 1 onion and 2 cloves of garlic.

Stir fry  the onion, garlic and 1 tsp sambal oelek.

Add 1 tbsp tomato puree and fry for another minute.

Add 1 tsp ginger powder, 1 tsp curcuma, 2 tsp curry madras powder, keep stirring to avoid burning.

After a minute add 3 tbsp mango chutney and 200 ml cream, simmer another 2 mins. (Freeze what you don't use).

Clean the monkfish cheeks, remove the membranes, dust with flour and fry each side for 40 sec 

Serve with samphire

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Oven dried tomato bites

The halved tomatoes need to dry in the oven for 4 hours at 100°C, so start early! First sprinkle them with salt, pepper, sugar, olive oil and lemon juice.

Serve with fried prawns or leftover mussels on wakamé. Finish the prawns with wasabi mayo and leek sprouts.

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Fish & veg tempura

Difficult part: finding Japanese tempura flour. 

Follow instructions on the pack, but use ice-cold sparkling water. And lumpy is good!

Cut for instance beetroot, celery stick, paprika into bite sizes. Buy celery with leaves, as they are the best part! Soooo nice and crispy! 

I added prawns and sea bass.

Dip veggies and fish in the batter and deep fry till nicely browned and crisp.

Eat with chopsticks and soy/mirin  sauce.

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Tiramisu rapidissimo

 

Mix 250 g mascarpone with 100 ml egg liqueur and 1 sachet of vanilla sugar.

Chill for a couple of hours.

To serve: fill a glass with 1 cup of chilled espresso, add the mascarpone mix, finish with sponge finger(s) and cacao.

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Sea bass, yellow cherry tomatoes, wakamé

Dip 120 g yellow cherry tomatoes in boiling water for 10 secs, cool under cold water and take of the skins. Slice in 4 parts. Hack 60 g wakamé finely, mix with the tomatoes and keep cool in the fridge.

Slice 1 filet of sea bass into small cubes, mix with 3 tbsp olive oil and 2 tbsp chives and season with salt and pepper.

Spoon the tomatoes in a glass,.

Top with the fish and finish with the zest of a lime and some lime juice 

(Here the recipe/video from Sven, in Dutch)

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Tempura from monkfish cheeks

Clean the monkfish cheeks, remove the membranes.

Use the blender to mix rucola, a clove of garlic and mayonnaise to make a nice smooth green sauce.

Prepare a tempura batter, following the instruction of the package. I used 100 ml tempura flour and 125 ml  ice-cold sparkling water.

Dip the cheeks in the batter and deep-fry in 170°C archaide oil till nicely browned and crispy.

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Feta-courgette frittata, sweet chili sauce

Slice 1/2 red onion in very thin half moons. Soak in 3 tbsp white wine vinegar and 1 tsp sugar.

In the meantime grate 1/2 courgette and use a clean tea towel to wring out as much water as possible. 

Then mix the courgette with 30 g flour, 1 egg, 25 g toasted sunflower seeds and the chopped other half of the red onion. Season with pepper and salt.

Finally mix this thick batter with 50 g crumbled feta cheese

Fry spoonfuls in sunflower oil, 2 -3 mins per side.

Serve on leaves of little gem with the pickled onion and sweet chili sauce on the side.

(Another Yvette van Boven recipe)

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Smoked duck breast and fig

Mix 1/2 tsp balsamico crème, 1 tbsp olive oil, 1/2 tbsp runny honey, 1/2 tsp ketjap manis and 1 tsp raspberry vinegar. Taste and season with pepper and salt

Drape thin slices of smoked duck breast on halved figs.

Spoon some dressing on top and finally leaves of fresh thyme and orange zest

(Here the original recipe by Virginie Schoelinck)

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Courgetti, crispy tofu, peanut sauce

Start with the sauce: mix 3 tbsp peanut butter with the juice of 1/2 lime, 2 tbsp salt soy sauce, 1 tbsp ginger syrup, 1 tsp sriracha, 1 cm grated ginger and a bit of water.

Then mix 250 g courgetti, 60 g grated carrot, 75 g bean sprouts and 7 g coriander. 

Keep cool in the fridge.

Cut 150 g tofu into 1x1 cm cubes.

Put 2 tbsp cornflour in a deep dish and spoon the tofu through it, before frying the cubes in 2 tbsp sunflower oil till nicely browned and crispy on all sides, this will take about 10 mins.

Just before serving stir half the peanut sauce trough the courgetti mix.

Plate in a bowl and finish with the tofu, rings of spring onion, segments of lime and some more coriander leaves.

Finally spoon the rest of the sauce over the dish

(recipe by Yvette van Boven)

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Herring salad with golden beet

In a sense this could be a Thai recipe, combining salt (herring) with sweet (mayo, beetroot) and sour (gurkins, capers). 

Basic ingredients are equal parts of boiled potato and yellow beetroot, in 5x5 mm dices. The dressing is made from mayonaise and horse radish.

 

Add half a red onion, spoonful of capers and finely cut gurkin or cornichons. Spoonfull of dill. 

Mix and taste, leave in the fridge for at least a couple of hours. Taste again, now you can always add more of one of the ingredients. 

I like to have the raw, salted herring on top, but others might mix the herring with the salad.

Finish with some caviar?

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