Deep-fried lemon smelt, saffron mayo

Soak a pinch of saffron in 1 tbsp boiling water for 12 mins

Whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70 ml grapeseed oil. Whisk into a nice thick mayonaise. 

Stir in the saffron and its water and finally 1 tsp crushed pink pepper corns

Mix the zest of 2 lemons and 1 orange with 1/4 tsp sea salt and 70g flour

Roll 100g smelt in this mix, then fry the fish in 180°C arachide oil till golden brown. Drain on kitchen paper, then repeat with a second batch of fish

Serve a shown

(Here Merijn Tol’s original recipe in Dutch)

Bressaola roll(s), smoked garlic cream and pistachios

Bring water with 6 cloves of smoked garlic to the boil. Refresh the water, bring to the boil again and boil the garlic for 8 mins.

Finely hack 1 tbsp salted and roasted pistachio nuts

Peel the garlic cloves and mas with 1 tbsp creme fraiche. Season with salt and pepper.

Brush slices of bresaola with the garlic mix, add a leaf of little gem and roll up

Sprinkle with pistachio and olive oil and finish with black pepper 

(Recipe from Delicious Magazine)

Fig carpaccio, estragon oil

Pick the leaves from 3 sprigs of estragon and grind them in a mortar with some sea salt. Add 25 ml olive oil to finish them in a smooth oil.

Thinly slice 4 ripe figs and late them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios.

Finish with olive oil, estragon leaves, mustard cress and black pepper

(Here the original recipe in Dutch from Delicious magazine)

Gamberi Gratinati: juicy gratinated Carabineros with lemon and parsley

Looks simple. Is simple. But what an amazing great taste.

Cut the belly side of 4 big carabineros, (the Cadillacs under the gamba’s, about €9 a piece but worth it), fold them open, rinse under the tap and remove the intestine 

Blend 70g fresh breadcrumbs, a handful or two hacked parsley, 1 hacked red chili, 1/2 clove of garlic, 2 tsp lemon zest and 3 tbsp extra vergine olive oil into a coarse mix.

Pre-heat the ovengrill to 230°C

Fill the prawns with this mix and press firm with a finger.

Put them in an oven dish on their sides and grill for 4 mins, turn them on their other side and grill for another 4 mins.

Serve with lemon parts, don't be fussy and eat them with your hands

Can be done with tiger prawns of course, more prawns for your money)

(Here Silivia Colloca's recipe in Dutch)