Skrei, roasted onions, sauce Dyonaise

Remove the outer skin of red and white  onions, cut the  crosswise almost trough. They need a tbsp of olive oil and then put them in a 190°C oven for 50 mins. 

Melt 70 gr butter

Cover the fish fillets in flour and fry in butter for 5 mins

In the meantime whisk 2 egg yolks with the 1 tbsp white wine, the juice of 1/2 lemon, au bain marie.
Then add 35g butter, bit by bit and keep whisking till you have a nice thick sauce.

Finally add 1/2 tbsp Dyon mustard, 1/4 tbsp whole grain mustard and some cayenne pepper.

Serve as shown, with some brown shrimps and cress



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( Recipe: Jan Tournier)

Spicy monk fish

Dice (for 4 persons) 500 gr monkfish.

Slice 1 onion and 2 cloves of garlic finely.

Boil 2 liter water in a big pan.

Stir fry the fish in a bit of oil, for about 2 minutes, reserve.

Put 160 gr wheat noodles in the boiling water, turn off the heat and leave for 4 minutes.

Now stir fry the next 2 minutes the onion, garlic and 1 tsp sambal oelek.

Add 1 tbsp tomato puree and fry for another minute.

Add 1 tsp ginger powder, 1 tsp curcuma, 2 tsp curry madras powder, keep stirring to avoid burning.

After another minute add 3 tbsp mango chutney and 200 ml cream (in the meantime your noodles are ready). Let the sauce boil for another minute or so. Then add the fish, to re-heat.

Serve as shown, with coriander

<Or, as an amuse:

a slice with wild spinach?

(Recipe found on Njam.tv)

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Foie gras two ways (and a twist)

Cut 2 slices of ginger bread in small cubes, dry them in the oven (125 C) for one hour. Pulverise in the blender.

Mix 60 gr goose (or duck) liver paté with 1/2 tsp brandy, 1/2 tsp red port and 1/2 tsp cream, using a fork.
Keep in the fridge for an hour.

Then use your hands to make 2 pralines, the size of small golfballs.
Roll them through the ginger bread dust.

Toast a slice of  bread then slice it again to make it even thinner.

Serve as shown with a spoonful of  foie gras. a dollop of fig jam, fresh figs, sea salt and cress

(Recipes found on Njam.tv, Praline)

By the way: I did not use real fois gras, but faux gras which I found at Lidl:

Vegetarian, much cheaper and yet....not bad at all! 

A real find.

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Brill, chicory, shrimps

Start with the sauce. Per 4 persons sweat 2 shallots in some butter. Add 30 ml lobster fond, 200 ml white wine and 100 ml water. Boil softly for about 10 mins. Put through a sieve. Reduce for 50%. Add 150 ml cream and boil till you have a nice thick sauce.

Dust 8 brill fillets in flour and fry in butter.

Slice 3 chicories and softly boil in butter.

Serve as shown, with brown shrimps

(A Johan Seegers recipe)

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Tartare of beef

Per 4 persons finely slice 200 gr of beef. Finely cut a quarter of a red paprika, half a shallot, 5 cherry tomatoes, 1 spring onion.

Mix with 1 egg yolk, a glug of olive oil,  half a tbsp capers, some drops of Worchester sauce, half a tsp of mustard and half a tsp of horseradish cream.

( Recipe Jan Buytaert)

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Andalusian gazpacho

Per 4 persons peel half a cucumber, dice  a red paprika, add 150 gr canned tomatoes, 2 cloves of garlic, 60 ml of vegetable stock, a glug of olive oil, season with some chili powder, pepper, salt and vinegar and mix in a blender.

Chill in the fridge. Serve with some diced paprika, cucumber and shallot in a small glass

( Recipe: Jan Buytaert)

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Veal tartare, scallops, avocado, basil oil, capers

For 2 persons cut 80 gr tender veal and mix with some olive oil and a tbsp of finely cut parsley. Season with pepper and salt.

Then make the avocado cream with the blender from 1 avocado, 1/2 a tbsp sour cream  and the juice of half a lime.

Clean the blender to make the basil oil from basil leaves, a clove of garlic, half a shallot and olive oil

Finally fry the lightly oiled scallops

Serve as shown, use a piping bag to distribute the avocado cream.

(Recipe: Chiara van Emrik)

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Lobster mousse

For 4 persons warm 100 ml lobster bisque and soak 1 gelatine leaf in cold water. Dissolve the gelatine in the bisque and cool. In the meantime whisk 150 cl cream and carefully mix with the bisque. 

Pour in small glasses or pots, put in the fridge for at least one hour.

Serve with sour cream and a dressing made from lemon juice, cayenne pepper, some drops of cognac and finely cut chives.

(Recipe found on Njam.tv)

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Toast, mascarpone, lobster bisque, tarragon, shrimps, cauliflower

For 2 persons reduce 100 ml lobster bisque till 50% is left over. Cool and mix with 100 gr mascarpone. Put in the fridge for one hour.

Toast some bread and use a 5 cm serving ring to cut out the base for this amuse.

Use a piping bag to cover with the mascarpone mix. Finish with shrimps, some tarragon leaves and the grate some (raw) cauliflower on top.

( Recipe found in Njam.tv)

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Sea bass tartare, oyster mayonaise

Make a tartare of (raw) 150 gr sea bass. Mix with chives and 1 tsp olive oil. Add pepper and salt.

Cut 2 oysters finely and mix with 4 tbsp mayo.

Just before serving sprinkle some lime juice over the fish.

Serve in a small bowls (or on spoons) with wakame, caviar and cress

( Recipe by Jurgen Lijcops)

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

3 amuses: tuna, salmon, beetroot

For 6 persons mix 2 tbsp mayo with 2 tsp jus de veau (brown veal stock).

Prepare 3 tea- or dessert spoons per person

Each with a dollop of the mayo and tiny cubes of salmon, tuna and beetroot

Finish with some leek cress

To be honest: the (cheap) beetroot one is the best!

Recipe: Peppe Giacomazza, njam.tv

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Scallops, smoked eel, radish, caviar

For 4 persons: start with making a mousse from 70 gr smoked eel in the blender, with 70 ml cream and 1/2 a leaf of gelatine. Transfer into a piping bag and put in the fridge.

Cut another 200 gr smoked eel in small cubes.

Then mix 2 tbsp chives with 170 ml cream, the juice of 1/3 lemon, pepper and salt.

Next is a vinaigrette: a tbsp soy sauce,  a tbsp olive oil, the juice of 1/2 a lemon.

Slice  8 scallops very thinly. Do the same with 2 radishes.

Pipe some mousse on the plates. Then arrange the scallops in circles.

Arrange the slices of radish and the cubes of smoked eel.

Finish with some vinaigrette and 'caviar' of herring and cress.

Finally pour some chives-cream around

Recipe Peter Goossens, Njam.tv

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Mussels, curry sauce

Reduce 2 dl sweet wine, 3 dl water, 1 diced shallot and a bouquet garni (parsley, thyme, laurier) and a tsp curry till syrupy. Cool. Whip 1 egg yolk with 50 cc cream. Mix with the curry syrup. Serve with mussels and coriander leaves.

A njam.tv recipe

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And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

 

Sea bass, lemon mash, pistachios

Mix mash with the the zest of a lemon. Fry  small fillets of seabass in some butter. 
Use two spoons to transfer the mash to the plates. Fish on top. Cover with hacked pistachio nuts.

A jamn.tv recipe

Deep fried musssels, wasabi mayo

I had some nice fat mussels from the freezer (12 p.p.) but if you have leftover mussels: remove them from their shells and pat dry. 

Then make a dip sauce by adding some wasabi, shichimi togarashi and a few drops of lemon juice to sugar free mayonaise.

Dredge the mussels trough flour, beaten egg white and panko (Japanese breadcrumbs).
Deep fry 5 or 6 at the time, a matter of seconds to see them turning nice and brown.

Drain and set apart on kitchen paper. 

Serve as shown, in my case with avocado

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Chimichurri/aquachile/prawn amuse

I had some leftover chimmichuri and aquachile verde so defrosted a couple of prawns to fry and serve this amuse.

If you want to make the chimichurri from scratch: cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor,  it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance

Serve as shown, with red onion and a dash of red salsa for colour.

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Try it:

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Portobello's, avocado chimichurri

Cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

Quickly brown thick slices of 2 portobello mushrooms in butter

Serve as shown with some red onion and coriander on top.

(My version of a recipe by Magha Barot and Matt Gaedke on diet doctor.com)

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Low carb burger avocado chimichurri

Use a thick slice of beef tomato instead of a bun, with mayo and ketchup on top.

The chimichurri is made from 1 avocado, a tbsp of green jalapeño relish, a diced shallot, the juice of half a lemon, 2 cloves of garlic, 1 tbsp of chopped parsley, some salt and a tbsp of olive oil. 

Serve as shown with red onion on top

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Keto Tex-Mex casserole

Preheat the oven at 200C. Fry 325 gr  ground beef in butter on medium high heat, until cooked through and no longer pink.

Add 1,5 tbsp Tex-Mex seasoning, 100 gr crushed tomatoes and a tbsp green jalapeño relish. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.

Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with 100 gr shredded Cheddar cheese.Bake on upper rack in oven for 15–20 minutes or until golden brown on top.

For keto low-carb tortilla's:

Beat 1 egg and 1 egg white until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream 75 gr cream cheese and mix until the batter is smooth.

Mix 1/4 tsp salt, 3/4 tsp psyllium husk and 1/2 tbsp coconut or almond flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.

Add a small amount of butter or oil to a nonstick  pan and place it over medium heat. Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Serve with iceberg salad, taco salsa and guacamole

Recipe: Anne Aobadia on dietdoctor.com

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