Soft grape jelly with threads of chorizo

Peel 125g small seedless white grapes and divide over 2 small deep plates

Soak 1/2 leaf of gelatine during 10 mins in cold water. Then dissolve in 1 dl lukewarm verjus. Stir and cool.

Then spoon over the grapes and keep the plates in the fridge.

Decorate, just before serving, with cress and thin strips of chorizo slices

(Here Frank Fol's original recipe in French and Flemish)

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Salad of smoked trout and salmon, horseradish mayo

Panfry 250g baby potatoes in 2 tbsp butter

Mix 2 tbsp mayonaise with 1 tbsp yoghurt, 1 tbsp preserved horseradish, some dill and 1 tbsp capers. 

Peel and de-seed 1/8 cucumber and slice thinly.

Start plating with 10 leaves of baby spinach and the cucumber slices. Spread dollops of the horseradish mix.

Cool the potatoes when they are nicely browned and stir with some chopped dill, then add to the plates.

Finish with smoked salmon and smoked trout and finally grated fresh horseradish.

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Thai sea bass and vegetables

Heat the oven to 180°C


1. The rice: to give the rice some extra flavour crush 2 lemongrass and cut in 3 parts . Bring water to the boil and add the lemongrass, 1 cm fresh ginger and 3 kafir lime leaves (or lime peel). Simmer for 10 mins. Then add a 100g bag Basmati rice and boil another 10 mins. Drain.

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2. The Thai sauce: peel and hack an onion, sweat the pieces in olive oil. Hack another pair of lemongrass and add to the onions, with 2 kafir leaves, a 3 cm piece of ginger, 1 finely cut chili pepper and 5 sliced white mushrooms. 

After 5 mins add 1 tbsp green curry paste.

5 mins later add 300 ml coconut milk and 200 ml chicken stock. 

Simmer for 15 mins, then pass through a sieve.

Whisk a tbsp butter into the 'jus' and add the juice of a lime and a tbsp rice vinegar and just before serving whip up a foam with the stick blender 

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3. The crunch: toast 2 tbsp hacked salted peanuts in a dry pan, then add 2 tbsp (green) wasabi sesame seeds.

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4. The veggies: blanch the white of 6 spring onions briefly in boiling water

Slice a ripe avocado into cubes, sprinkle with olive oil, sea salt and the zest of lime.

Halve 2 Little Gems lengthwise and panfry in olive oil, add the spring onion (I added some leftover baby paksoi and spinach leaves as well), season with pepper and salt.

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5. The fish: panfry 2 filets of sea bass in olive oil, skin side down. Turn the fish, then put the pan in the oven for 3 mins.

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Start plating with the salad, spring onions and avocado. Sprinkle the peanut/sesame mix over the veggies.

Fish on the side with the sauce. Serve the rice as a side dish.

(Here the video with Thierry Theys cooking, in Flemish)

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Soy-Butter Basted Scallops With Wilted Sea Aster and Sesame

1. 
   
   Heat the oven to 70°C.
2. Season 2 scallops well with salt and pepper. Heat a cast-iron skillet over medium-high. Add 1 tbsp grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 1 to 2 minutes, until they begin to brown and form a crust on the bottom.
3. Flip the scallops, add a tsp butter and 1 tbsp soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
4. Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
5. Add 1 tbsp butter to the skillet and heat over medium. Add a thinly sliced clove of garlic and a few red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of butter if needed. 
6. Return the heat to medium-high and add 50g sea aster. Toss until the sea aster wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
7. Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with sesame seeds
8. Recipe by Colu Henry, inspired  by Naoko Takei Moore and Kyle Connaughton.
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Smoked trout, pomegranate , horseradish

Spoon 1 tbsp  prepared horseradish from a jar into 70 ml whipped cream. Taste and add salt if required.

Start plating with 150g smoked trout over a generous spoonful of pomegranate pips, followed by a firm dollop of the cream. Finish with grated horseradish, if you have...

(Here Onno Kleyn's recipe)

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