Dorade sashimi on cold risotto

Cover 50g risotto rice with 1 cm water and softly boil for about 15 mins, drain and rinse with cold water.

Reserve in a sieve.

Cut the green from 4 spring onions in 4 cm tubes, cut them open on one side and then cut into matchsticks. Keep in ice water

Mix the rice with 1 tbsp white miso paste and 1 tsp hacked coriander.

Dry the sliced spring onion and mix with a tsp olive oil and lime juice

Use 2 spoons to make two quenelles of the rice, Put 2 slices of dorade on top and 1 tsp caviar

Serve with soy sauce, wasabi and the spring onion salade

(Here Jan Tourniers recipe in Flemish)

Jeruzalem artichoke and potato tartare on Delice de Bourgogne crème

Blend during 7 mins 15g leaf celery with 2 tbsp water, 100 ml extra virgine olive oil and 1 tsp salt, pour through a fine sieve and keep the green oil in the fridge

Peel 75g waxy potatoes and cut into 5mm cubes, boil them in salted water for 4 mins and cool

Do the same with 75g Jeruzalem artichokes, panfry them softly in 2 tbsp olive oil for about 8 mins, nice browned on all sides. Set aside to cool.

Spoon 75g Delice de Bourgogne cheese (without the rind), 2 tbsp water and 60g sour cream in the food chopper of your stick blender to make a smooth cream, season with black pepper.

Take the leaves from some sprigs of parsley, chervil, tarragon, mint and dill and mix them with 1/2 tbsp olive oil, 2 tsp white wine vinegar and a pinch of salt

Peel a Granny Smith and cut 75g in 5 mm cubes

Mix the apple, potato and Jeruzalem artichoke cubes with 1,5 tbsp of the celery oil, season with salt and pepper.

Spoon the cheese cream in 2 coupes, add the tartare and finish with the herb salad and a thin cracker. Feeds 2.

(Recipe by Merijn Tol for Delicious Magazine)

Juicy tiger prawns, crispy kohlrabi and dill mayo

Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.

Season with salt and pepper, keep cool in the fridge

Peel and devein 4 tiger prawns

Peel a kohlrabi and use the mandolin to have 8 very thin 6 cm slices, put them in ice water to become crispy, then dry and sprinkle them with salt, lime juice and lime zest

Toast 1/2 tbsp fennel seeds and 1/4 tbsp chili flakes in a dry pan for about a minute or two. Then add 50 ml olive oil, a star anise, 1/2 finely cut shallot, 3 finely hacked cloves of garlic and some salt. Simmer a while till the garlic is nicely browned.

Brush the prawns with olive oil and panfry them in a dry pan till they are just done.

Spoon dill mayo in 2 wide champagne glasses, followed by the kohlrabi, the prawns and a tbsp of the chili oil.

Finish with dill and some more lime zest 

(Recipe by Merijn Tol for Delicious Magazine)

Whipped goat's cheese, blackberries, pancetta on sourdough toast

Use the blender to turn 25g blackberries, 1,5 tbsp mascarpone, 60g soft goat's cheese, 25g grated Parmesan into a smooth créme. Season with 1/2 tsp peperoncino (or chili flakes) and some salt

Keep in de fridge for 30 mins

Halve another 25g blackberries and marinate 10 mins in 1 tbsp red wine vinegar, do the same with 1/3 celery stick, thinly sliced

Panfry 2 slices of pancetta in a dry pan till golden and crispy, drain on kitchen paper

Deepfry 4 sage leaves crispy in oil, drain and sprinkle some salt on them

Use a serving ring to cut 2 6 cm circles from a thick slice of sourdough bread, butter them and then panfry on both sides. 

Cool the toasted bread then cover them thickly with the cheesecrème

Put the blackberries, celery, pancetta and sage on top

(Recipe by Merijn Tol for Delicious Magazine)