Scallops with sage and pink pepper butter

Take the leaves from a sprig of sage and hack them finely.

Ground 1 tsp pink peppercorns in a mortar

Melt 25 butter in a sauce pan with another sprig of sage. Take off the heat and infuse for 20 mins.

Place a bowl on another bowl filled with ice water

Use a mixer and whisk till the butter turns white and airy, then add almost all the pepper plus the sage. Season with salt

Panfry 4 scallops in butter, 2 mins per side

Serve a shown, use 2 teaspoons to make nice quenelles of the butter.

Finish with the rest of the pepper and lime zest

(Recipe by Liselore Bus in Delicious Magazine)

Scallops, asparagus, beurre Café de Paris

Mix 45g butter (room temperature), 20g finely cut anchovies, 1/2 finely cut shallot, 4 pressed cloves of garlic, 2 tbsp hacked parsley, the hacked leaves of a sprig of estragon, 1/2 tsp lemon juice, 1/2 tsp curry powder, 1/2 tsp Dyon mustard, 1/2 tsp Worcester sauce, 1/4 tsp paprika powder, 1/2 tsp ketchup, 1/2 tsp sea salt

Spoon mixture onto a 20cm-long piece of plastic wrap. Roll up to enclose and form a 12cm log. Twist ends to seal. Refrigerate for 30 minutes or until firm.

Peel 6 fat asparagus, cut off the tips, use the rest to make a nice soup.

Boil them 4 mins in boiling salted water, kill the heat and leave them under a lid for another 5 mins

Season 6 scallops with salt and pepper and panfry in a lightly oiled pan, crumble half of the Beurre Cafe de Paris, once it's melted kill the heat, turn the scallops and leave them 2-3 mins to absorb the heat.

Serve as shown, with some sea banana (and crusty bread to soak up the delicieus butter)

Freeze the rest of the butter

(Inspired by Alex Prichards recipe in Delicious Magazine)

Langoustine tail, spinach and girolles

Hack 1/2 green chili and finely slice 1/2 shallot. Softly boil them in 125 ml langoustine stock, then add 75g cold butter and use the stick blender to make beurre monté, mounted butter.

Cool to 60°C, add 2 pre-boiled langoustine tails and warm them during 10 mins

Clean 50g girolles and pan fry them in some oil with a sprig of thyme and a clove of garlic

Stir fry 50g spinach in olive oil, with 1/2 tsp grated ginger and a pinch of salt

Start plating with the spinach, put a langoustine on top and surround with the mushrooms and the beurre monté

(Recipe by Bart Desmidt)

Scallops, pistachio salsa

Hack 1/2 tbsp pistachios, 1/2 green chili and 1 tbsp coriander leaves finely, Mix well and ad the zest and juice from 1/2 lime. Season with salt and pepper.

Season 2 scallops with salt and pepper and flash fry in a bit of olive oil

Serve in their shells, cover with the salsa and a few drops of the frying oil

(Recipe by Bart Desmidt)

Crispy King crab bites, salsa from avocado, spring onion and tomato

Use scissors to open the leg of a pre-boiled King crab lengthwise, take out the meat and cut into 2 cm pieces

Cover them first with flour, the egg yolk and finally Panko

Cut 1/2 avocado, 1/2 spring onion and 1/2 (peeled) tomato into 5mm cubes.

Make a dressing from 1,5 tbsp sunflower oil, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil and the juice of 1/4 lime. Taste and season with sea salt and a knife point of sambal oelek.

Mix with the veggies and add some hacked coriander leaves.

Deep fry the crab briefly in sunflower oil

Serve the salsa in glasses, topped with crab bites and some cress

(Here Myriam Minne's original recipe in Flemish)

Asparagus, King crab, mayonaise blanc and sea banana

Take 2 pre-boiled legs of King crab and use scissors to cut them open to remove the meat. Cut in 2 cm pieces and dry them on a plate between kitchen paper.

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon your mayonaise into the beaten egg white. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Remove the kitchen paper, and lightly brush the crab with molten butter. Put in a 70°C oven for a bit

Peel 6 asparagus. Boil them in salted water for 5 mins, then turn of the heat and leave them under a lid for 10 mins. 

Use a serving ring to spoon a circle of fluffy mayonaise blanc on 2 plates. Then position the asparagus as shown. Put the crab on top, with some more mayo.

Finish with sea bananas and some black pepper.

(Recipe by Janneke Muileboom)

Stracciatella, ovendried cherry tomatoes, Parmesan crumble

Pre-heat the oven to 125°C

Cut the top 1/3 from 6 (or more) cherry tomatoes. Season with salt, pepper, sugar and lemon juice.

Put in an oven dish, add 2 tbsp olive oil and thinly slice a clove of garlic, put the slivers between the tomatoes and and dry in de hot oven for 2 hrs.

Take them out to cool and put the oven on 180°C

Use your fingers to mix 15g flour, 15g unsalted butter and 10g grated Parmesan and crumble this dough onto a paper covered oven dish

Bake for about 8 mins till golden brown (check from time to time  to avoid burning) and cool.

Serve as shown, starting with the stracciatella, then the cheese crumble and finally the tomatoes.

Finish with some garlic oil from the tomatoes and a pea shoot.

(PS next time I'll use a wider glass and 5 tomatoes pp)

Feeds 2

(Recipe by Janneke Philippi in her book Canapé)

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)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

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)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

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)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

Sole, asparagus, chervil oil

Put 40g chervil, 20g spinach, 150 ml grapeseed oil and some salt in the blender and blend for at least 2 mins. Transfer to a saucepan and heat till t starts to separate. Sieve and cool

Cut a celery stick and softly fry the pieces in a glug of olive oil, add 500g fish bones and after 15 mins deglaze with 125 ml white wine.

Add 500 ml water, some sprigs of thyme, 1 laurel leaf, 6 black pepperscorns, some lavas and 1 bruised clove of garlic. Bring almost to the boil, simmer for 30 mins and sieve.

Softly fry 1 minced onion, 2 tbsp hacked lavas and some thyme tops in a tbsp butter till the onion is glassy.

Add 100 ml Noilly Prat and 100 ml white wine and reduce to 1/3.

Then add 100 ml of the fish stock and 100 ml double cream, simmer for 10 mins.

Sieve and whisk in 50g butter, add the zes and juice from 1/2 lemon, taste and season with pepper and salt

Peel 2 asparagus and boil 4 mins in water with a tbsp butter

Panfry 2 pieces of sole in butter, season with salt and pepper

Serve as shown with some sweet cicely and drops of the chervil oil

(A BlendBroters recipe)

Smoked trout, basil crème, mustard ice cream

Put 10g basil leaves, 50g crème fraîche and a glug of Noilly Prat in the blender to make the sauce

Mix white ice cream (but not the vanilla version) with grain mustard to taste, then put back in the freezer for a while

Start serving with the basil sauce, followed by 2 nice pieces of smoked trout.

Finish with the mustard ice cream and a basil leaf

(For the original recipe in Dutch go to the Facebook page 'Marjan's recepten')

Jeruzalem artichokes with smoked eel

Ask your fishmonger for the bones and skins from  2 or 3 smoked eels (and buy 2 fillets) 

Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.

In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.

Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts

Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces

Peel 8 Jeruzalem artichokes.

Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.

Marinate the slices. Boil the quarters in salted water for about 13 mins.

Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite

Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.

Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper

Add the cubes of smoked eel 

Start plating with a few spoons of the cream, then the cubes and some wakame.

Finish with some crispy slices of artichoke and the last pieces of eel

Feeds 2

(Here a video of Michaël Vrijmoed making his recipe, in Flemish)

Hot smoked salmon, Baharat creme and pickled veggies

A day in advance mix 1,5 dl sunflower oil with 1 tbsp Baharat.

Next day xix 100g caster sugar, 100g water, 100g vinegar, 5 blackpeppercorns and 1/4 deseeded red chili. Bring to the boil, simmer for 10 mins and cool.

Use a perissiene scoop to create 6 balls of cucumber. Put 3 cherry tomatoes under boiling water, then cold water then remove the skins and halve them

Cut a pumpkin in a 4x 7 cm retangle, then use a peeler to create 6 thin slices.

Put the cucumber balls, the halved tomatoes, the pumpkin slices and 10 shimeij mushrooms in the pickling mix

Sieve the Baharat oil.

Mix 31g egg white, 21g sushi vinegar, 3,5g yuzu and 28g yogurt with the stick blender, then slowly add the Baharat oil to create a thick creme. Transfer to a piping bag. 

Cut 120g hot smoked salmon in nice cubes.

Tightly roll up the pumpkin slices.

Serve as shown, with some nice salad leaves

(Recipe by Librije's Atelier)

 

Fennel soup with langoustines and vanilla

Cut half a vanilla pod in 2/3 and 1/3. Reserve the 1/3 piece and remove the marrow from the 2/3 and marinate in 30 ml sunflower oil for 1 hr.

Peel and clean 6 langoustines, bask them with plenty vanilla oil and rest for half an hour, then softly cook them in 6 mins in a 190°C oven (till the flesh is white)

Peel and mince 1/4 shallot and 200g fennel. Softly fry them in some sunflower oil with a sprig of thyme. Deglaze with a glug of Pernod and reduce a bit.

Add the marrow from the reserved 1/3 piece of vanilla and the pod as well

Then add 150 ml chicken stock, 50 ml double cream, 50 ml milk and a small star anise. Softly simmer for 20 mins, them remove the star anise, vanilla pod and the thyme.

Blend, sieve and season with salt and pepper

Peel and mince 1/2 shallot and 1/2 clove of garlic, softly fry them in a tbsp sunflower oil then add 1/2 tbsp curry madras for another minute. Add 2 dl sunflower oil and simmer for 15 mins. Doing this a day in advance improves the taste. Finally sieve and cool.

Flatten a slice of white bread, then cut into very small croutons. Fry them crispy in the curry oil.

Slice a young fennel bulb thinly on the mandoline, crisp in ice water. Just before serving dry the fennel and dress  with olive oil and season with salt.

Start plating with the crispy fennel. Followed by the langoustines. Pour some warm soup around it and finish with the croutons and fennel green.

(Recipe by Librijes Atelier)

Salmon tartare, avocado, apple and cucumber

Use a serving ring to cut 2 circles from brioche, brush them with melted butter, put under the grill to color

Remove the stone from an avocado and blend the flesh into a crème, add the juice of 1/2 lime, a glug of olive oil and salt and pepper and mix well

Whisk 50g ricotta in a bowl, then add the avocado and whisk again, add wasabi to taste

Cover the bowl with clingfilm and put in the fridge

Peel and mince 1/2 shallot, marinate briefly in a glug of sushi vinegar

Peel 1/4 cucumber, remove the seeds and cut in small cubes, do the same with 1/2 Granny Smith

Mix cucumber, apple and the shallot, season this salsa with olive oil, sushi vinegar, pepper and salt. Finely add the hacked leaves of a few sprigs of tarragon

Remove the skin from 100g raw salmon then cut in small (but not too small) cubes. Do the same with 100g piece of smoked salmon

Mix 1/2 tsp grain mustard, with a bit of olive oil, lemon zest, salt and pepper, then spoon it in the salmon cubes

Hack a few chives and sprigs of dill and mix with some purslane and cress. Season with olive oil, vinegar, salt and pepper

Start plating by spooning the avocado on 2 plates. Put the toasted brioche on top.

Use a serving ring to put the salmon on the toast. Push softly down then spoon the salsa on top

Finish with the salad. Feeds 2

(Here a video with Jeroen Meus making this recipe)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle   

Gamba with crispy chorizo and aioli

Pre-heat the oven to 160°C

Peel a shallot and thinly slice 1/2 lengthwise, then marinate the strips in a glug of balsamic vinegar

Dry 4 thin slices of chorizo on paper in the hot oven, for 15 mins

Cut the crust from 1/2 slice of white bread, tear in pieces and soak in milk

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mince 1/2 clove of garlic, addd the soaked bread, the juice of 1/8 lime, 1 tsp sour cream, 1/2 tsp saffron, 1/4 of the mayonnaise and mix into an aioli

Peel 4 gamba's, pat them as dry as possible, season with peper and salt and gently panfry them in arachide oil

Spoon some mayo in 2 low glasses, add sea lavender and the gamba's, finish with the crumbled chorizo, some confit paprika and marinated shallot

(In this video Jeroen Meus makes this recipe and 2 others)

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Deep fried oyster on black pepper and lime mayonaise

Pre-heat 1l arachide oil to 170°C

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mix the zeste and juice from 1/2 lime and 1/4 tsp black pepper from the mill with 1/4 of the mayo

Open 2 oysters, catch and reserve their juices

Mix the oyster juice with 1 tbsp corn flour, 7 cl water, 2,5 tbsp flour and some ice cubes and whisk into a thick batter.

Drag the oysters trough the batter and deep-fry them for 2 mins

Spoon some lime mayo in the oystershells, the oysters on top and finish with some sprigs of chives

(In this video Jeroen Meus makes this recipe and two others)

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Scallop carpaccio, beurre noisette and pear

Put 4 big scallops in the freezer for 1 hour, which will make it easier to slice

Bring 25ml Calvados and a splash of water to the boil with 1/2 tbsp caster sugar and boil for 5-8 mins to make a light syrup

Peel a pear and cut lengthwise in 1/2 cm slices, then cut into cubes, marinate in 1 tbsp apple vinegar

Hack 10g hazelnuts and fry them in 1 tbsp olive oil with a pinch of sea salt till golden brown

Slice the scallops very thinly and plate. Cover with pear cubes.

Then heat 15g salted butter, add 1 tbsp hacked rosemary and fry till the butter is foamy, golden brown and smelling nutty

Pour the hot butter over the scallops, follow up with dripping the Calvados syrup and finish with the hazelnuts  and some cress

(Here the original recipe in Dutch)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle   

Sea bass ceviche with Campari

Whisk 3 tbsp extra virgine oil with 1 tbsp Campari, the zest and 3 tbsp juice from an orange, 1 tbsp Chardonnay vinegar and 1 tsp caster sugar.

Use a sharp knife to cut 175g sea bass in thin slices

Slice 2 radishes very thinly

Start plating with the fish, then the radish, the vinaigrette and finally some watercress leaves and grated bottarga (which I did not have, so I used  salmon roe)

(Here Giovanni Pillu's original recipe in Dutch)