Sea bass, pea puree and pommes allumettes

Cut 200g waxy potato into matchsticks, place in a large bowl and rinse thoroughly under running water until water runs clear. Soak in the bowl of water until ready to deep-fry, then drain well, shaking off as much excess water as as possible. 

To make the pea puree, melt 50g butter in a large saucepan over high heat. When foaming, add 2 minced eschalots and 1 minced garlic. Reduce heat to medium and cook, stirring occasionally, for 5-6 minutes until soft. Add 150 ml fishstock and bring to the boil over high heat. Stir in 150g frozen peas and cook until just boiling. Cool a bit, transfer to a blender and  whiz until smooth. Season and keep warm 

Fill a deep-fryer or large saucepan with 1 l vegetable oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry 2 tbsp parsley leaves for 30 seconds, or until crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.

Meanwhile, for the tarragon butter, bring 50ml fish stock to the boil in a small saucepan over medium-high heat. Cook for 3 minutes, or until reduced by half. Using a whisk, add 20g cubed cold butter, whisking to combine. Add 40g cubed butter and whisk until smooth and combined. Stir in 1 tsp lemon juice and 2 tbsp hacked tarragon leaves. Remove from heat, season to taste, and keep warm until ready to serve.

Heat 3 tsp olive oil in a large frypan over high heat. Season 2 sea bass filets  and cook for 3-4 minutes each side, until lightly golden all over and just cooked through. Rest, loosely covered with foil, in a 70°C warm oven for 10 minutes before serving.

In 2 batches, deep-fry the potatoes, stirring occasionally, for 3-5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.

Serve as shown

(Here Guillaume Brahimi's original recipe for 4 persons)

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Casareccia, prune sauce and crispy pork belly

Rub some salt in four 1 cm slices of pork belly (ca 250g) and rest for 20 mins

Pre heat the oven to 200°C

Line an oven dish with baking paper, cut each slice of pork in 3 and stack them like roof tiles in the tray. Put in the hot oven for 35 mins

Thinly slice 2 cloves of garlic and softly fry them in 2 tbsp olive oil till translucent (not brown).

Add 3 hacked anchovies and melt them, Add 1 tsp tomato paste and fry for another minute

Add 250g prunes (pitted and in parts) and 250g tomatoes (in parts)

Softly fry for 5 mins

Add the leaves of 2 sprigs of thyme and 100 ml water and boil for another 10 mins. 

Add 2 tbsp double cream and season with salt and pepper

Boil 150g casereccia (or fossili or penne)

Serve a shown with the crispy pork belly on top

(Recipe by Sake Slootweg)

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Langoustines, tangerine and soy sauce

Clean 6 langoustines. You only need the tails. Don't forget to take out the intestinal tract

Mix 315ml good soy sauce, 10 ml Mirin, 1/4 tsp ginger syrup, 1/4 tbsp honey, 1/4 tsp grated garlic and brush it on  the langoustines to marinate

Now make a vinaigrette from the juice of 2 tangerines, 2 tbsp extra vierge olive oil and a pinch of salt

Cut another tangerine à vif to remove a few segments without the membrane

Panfry the langoustines, 1 min per side whilst brushing with the marinade

Start plating with the vinaigrette,  then place 1 langoustine in the middle, followed with two more as shown

Finally put the tangerine segments inbetween

Here Harold Kookt's original recipe in Dutch)

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Open ravioli, pulled neck of lamb, artichoke, bagna cauda jus

Cut 200g neck of lamb into 2 cm cubes, then dust them with 1/4 tbsp vadouvan and flour, season with salt and pepper, then panfry them in 30g butter till nicely browned on all sides. Take out and reserve

Cut 1/4 winter carrot into mini cubes and sweat them with a minced clove of garlic, 1 finely chopped shallot and 1/2 tbsp tomato paste in the same butter, for 2 mins

Then deglaze with 100 ml brandy

Return the meat to the pan, then add 125 ml white wine and 125 ml lamb stock, add a leaf of laurel, bring to the boil, put on a lid and softly stew for 2 hrs

Cool before taking the meat from the sauce and pulling it apart. Hack 2 cooked artichoke bottoms and mix them with the meat, 4 tbsp of the sauce, 7g finely hacked parsley and finely hacked peel of 1/4 preserved lemon 

Taste, eventually add salt and pepper, plus sauce if you think its too dry

Now for the bagna cauda jus panfry 1/2 minced red onion, the zest of a lemon and the leaves of 5 sprigs of thyme in 25g butter for about 3 mins

Deglaze with 25ml white wine, 50 ml lamb or beefstock and the juice of 1/2 lemon

Add 6 anchovies and let them melt before adding 1/2 tbsp Dyon mustard

Keep stirring whilst adding, bit by bit, 50ml double cream and 1/2 tsp sugar.

Finally on a low heat, prevent boiling, whisk in 75g cubed cold butter 

Halve 4 sheets of fresh lasagna and cook them in boiling water for 4-5 mins or until soft 

Mix a handful of parsley, coriander, chervil, mint and dill with the zest of 1/2 lemon, 2 tbsp olive oil and 1/2 tsp toasted cumin seeds

Start plating with the bagna cauda.

Then a lasagna sheet, scoop the meat on one half, then fold over. and add another scoop of meat. Cover with a second lasagna and repeat the process. Repeat this on the second plate

Finish with the herbs and 1 tbsp capers

(My interpretation of a recipe by Karin Gasterland in Delicious Magazine)

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