Brill, asparagus, samphire, brown shrimps, lobster sauce

Start with the sauce. Per 2 persons sweat a sliced shallot in some butter. Add 130 ml  lobster or shrimp bisque and 100 ml white wine. Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 35 ml cream and boil till you have a nice thick sauce.

Peel 6 white asparagus, remove the ends and boil during 6 mins in salted water. 

Add 50g samphire during the last 3 mins.

Dust 4 brill fillets in flour and fry in butter.

Serve as shown, with brown shrimps

(A Johan Seegers recipe) 

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Asian crispy king prawn salad

Start with the vinaigrette by mixing 1 tbsp soy sauce, 1/2 tbsp Mirin, 1/2 tbsp sake, 1/2 tbsp rice vinegar and some grated garlic and ginger. Stir well and add 1/2 tbsp oyster sauce, 1/2 tbsp sweet chili sauce, 1/2 tbsp sesame oil, 1 tbsp sunflower oil, 1/2 tbsp lemongrass puree and the juice of 1/4 lime. Reserve in the fridge.

Toast a tbsp sesame seeds in a dry pan.

To give them a better bite cover 6 nice big prawns in coarse sea salt, during 4 mins. Rinse, dry with kitchen paper and keep in the fridge for 2 hours.

Then dust them with some curry powder and pepper.

Beat an egg in a soup plate

Crush 50g Panko and put in a 2nd plate

Drag the prawns first trough the egg, then trough the Panko.

Repeat this!!

Halve a red chili lengthwise, remove the seedy parts and slice half the pepper in a brunoise. Boil for 1 min in some water to make it less hot, drain and reserve

Slice 1/2 shallot in brunoise, rinse and drain.

Warm 1 tbsp agave syrup, add the shallot and red chili and sweat.

Add a small glug of sake, 1/2 tbsp Mirin and 1/2 tsp rice vinegar. Boil for 30 seconds, keep in the fridge.

Cut 50g cucumber (peeled and without the seeds), 50g carrot, a  baby paksoi and 25g leek in a julienne. Remove both ends from 25g taugé (bean sprouts).

Mix the veggies with some enoki mushrooms, 1 tbsp rice vinegar, 1/4 tsp sesame oil and a few drops of lime juice.

Take the vinaigrette from the fridge and add the toasted sesame seeds.

Deep fry the prawns in sunflower oil, at 180°C till golden and crispy.

Start plating with the salad, then add the prawns. Cover them with the shallot compote and finish with the vinaigrette, some cress and coriander.

(A Jan Jaap Boerma recipe)

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Panfried asparagus, scrambled eggs, toasted brioche

Pre heat the oven at 180° C

Peel 6 white asparagus, remove the ends and boil during 6 mins in salted water. 

Whisk 4 eggs with some cream. Season with salt, pepper and parsley

Brush 2 thick slices of brioche with olive oil and toast them in the hot oven for about 10 mins.

Slice each asparagus in 3 parts, pan fry a few mins in butter, then add the eggs and scramble them.

Serve as shown with cress

(Here the video of Jeroen Meeus with his recipe, in Flemish)

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Scallops, chives, bacon

Hack 15g chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest.

Hack some bacon, pan fry and mix with chives

Halve 3 scallops and pan fry a minute on each side

Serve as shown 

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Steak tartare, melba toast, parmesan

Heat the oven to 150°C

Slice 125g entrecote or bavette, the slices into small strips and the strips into very small cubes.

Mix the meat with 1 tbsp olive oil, 1/2 tsp ketchup, salt and pepper

Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in the oven during 5 mins

Then crush them, together with 1/2 leaf of nori into a nice crunch 

Use a serving ring to plate the meat, cover with the Melba/nori crunch followed by 25g of grated parmesan.

Mix 1 tbsp olive oil with 1 tbsp soy sauce.

Finish with some nice salad leaves, then pour some sauce on and around the result

(A Jonathan Zandbergen recipe)

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Tartare of sea bass, Osietra caviar, chives oil

Finely slice 80g filets of sea bass in strips, then into very small cubes, then hack them even smaller.

Use slightly wet hands to make four 20g balls, put each ball on a 10x 10cm piece of plastic foil, take the 4 corners and keep turning like a screw to make the ball even more dense and round. Reserve in the fridge. 

Hack 15g chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest.

Take the fish balls from the foil and grate some lime zest over them.

Start plating with 1 tsp chives oil, then the sea bass and finally a dollop of black Osietra caviar and a sprig of chive

(Recipe by Jonathan Zandbergen)

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Roasted root veg with pistachio gremolata and yoghurt

Heat the oven to 220°C (200°C fan). 

Wash and peel 500g root vegetables, like red and yellow, beetroot, carrots, parsnips, sweet potatoes, water chestnuts, parsley roots. Cut the rounder roots, such as the beetroot, into quarters, and chop the longer vegetables, such as the carrots, into 2½cm-thick discs. 

Put all the vegetables (I added asparagus) in a large bowl, add 20 ml olive oil, 1/2 tbsp sesame seeds, 1/2 tsp garam masala, 11/4 tsp turmeric, 1/4 tsp black pepper and flaky salt to taste, and toss to coat.

Spread out the mixture in an even layer on an oven tray, add 40ml water and roast for 40-45 minutes, until the vegetables are golden brown, tender on the inside and slightly caramelised. Remove and squeeze over some lemon juice.

While the vegetables are roasting, in a medium bowl season 150g Greek yoghurt with salt and whisk to combine.

For the gremolata, put 35g shelled unsalted pistachios in a medium bowl, cover with boiling water and leave to sit for 30 minutes. Once the skins are soft, discard the soaking water and rub off the skins with your palms or a clean kitchen towel. Chop the pistachios, mix with 2 tbsp parsley,  2 peeled and grated cloves of garlic, the zest of 1/2 lemon and transfer to a bowl. 

Serve the roast vegetables with the yoghurt and gremolata alongside

Extra (1): Add some Merguez sausages to the mix

Extra (2): After 35 mins spread 100g cavalo nero on a second tray (midribs removed, lightly oiled and sprinkled with sea salt) and put in the same oven. That way they become nice and crispy in the last 10 mins, adding another dimension to the dish).

(Recipe by Nik Sharma)

Blackened roast salmon with avocado & mango salsa

Heat oven to 200C/180C fan/gas 6. 

• Mix 1 tbsp smoked paprika, 1/2 tsp oregano, 1/4 tsp cayenne, 1/2 tbsp palm (or light brown) sugar, zest of 1 lime, 1 crushed clove of garlic and 1,5 tbsp oil in a bowl with a good pinch of salt. 

  
  

  Drain a 400g can of black beans.

  Fry half of the spice paste in a saucepan for 3 mins, then add the beans, stir well and softly warm them

• Remove the inside of a red paprika and blacken under the grill in about 10 mins.
  
  
  Slice a red onion very thinly

  
  

  Brush the remaining spice paste over two 150g salmon filets on, then . bake in the hot oven for 10 mins, until the salmon is not yet cooked through.

• Meanwhile, for the salsa, halve, stone and finely chop 1 large ripe avocado and 1 small ripe mango. Mix with juice of 1 lime, 1/2 finely chopped red chilli, chopped coriander and some salt. 

  
  

  Remove the black skin from the paprika and slice. Mix the lukewarm beans with the salsa, the red onions and the paprika slices.

  
  

  Serve as shown with lime wedges for squeezing over.

  
  

  (Here the original recipe on BBC Good Food)
  

  
  

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