10 April 2017

Brill, skordalia


Skordalia is Greek, a thick mash of potato and  garlic.
Pre heat the oven at 160C.

Per person: 1 potato, 1 clove of garlic (but I used 2 cloves pp).
Use the point of a big kitchen knife to mix the garlic with some coarse sea salt. Then press and press and press to turn into a paste.
Boil the potatoes.
Fry the fish in butter for 2 mins on its white skin.
Turn and put in the oven for 12 mins.

 Drain the potatoes. Add garlic, milk, the juice of half a lemon and a gluck of olive oil and mash.

One could serve it with a nice salad. If so inclined. But around the Mediterranean a potato is seen as a vegetable, so...


Gambas, avocado, green Thai curry


Boil 100 gr frozen peas for 4 mins. Drain. Add half a tbsp tree curry paste and 125 ml coconut milk. When warm and dissolved use a blender to make into a thick sauce. Taste. Add some more curry paste if you want it spicier. Add some water if it's too thick.

Cut a ripe avocado in two, twist, open and take out the pit. Take out the pulp with a spoon.
Cut into slices

Oil the gambas and fry in a dry pan, max 2 mins on each side.

Serve as shown with some basil leaves.

Red snapper, sherry sauce

Peel an orange very, very thinly. Use a quarter for the sauce. Cut the rest into thin strips.
Bring 250 ml fish stock and 250 ml sherry to the boil with some thyme. Add the zest of 1/4 orange. Reduce 50%.
Cut long, pointed paprikas (red, orange and yellow) in rings and boil softly in some sherry.
Peel white asparagus and boil them for 15 mins. After 10 mins add green asparagus.
Take the orange zest and thyme from the sauce. Add some cream and bring to the boil again.
Then whisk in about 50 gr of butter, bit by bit
Boil the samphire for 3 mins. Drain.
Lightly oil the fish and fry in a dry pan for 4 mins. Turn around and fry for 1 more min.
Serve as shown.

PS As you can see I forgot to use the orange strips. Oops...

29 March 2017

Halibut, lemon-dillsauce


Preheat the oven at 200C. Peel some asparagus. Put frozen potatoes croquettes in the oven for 20 mins.
Boil some water for the veggies.
Get (per 2 pers.):  2 egg yolks, 3 tbsp lemon juice, 5 tbsp water, 100cc chicken stock, 2 full tsps Dyon mustard (at room temperature!)

Then its time to boil the carrots and asparagus for 15 mins.

In a sauce pan (on a low heat) whisk the egg yolks with the other ingredients till thick and frothy. Add some creme fraiche and whisk again. Turn off the heat and stir in 2 tbsp chopped dille and some pepper.

Now it's time to panfry the oiled halibut fillets: skin side down in a dry pan for about 5 mins till the skin it brown and crispy. Flip over and turn off the heat.

Serve as shown. I had some left over salmon mousse (recipe .18-3-2017) that went well with the asparagus

18 March 2017

Cold pea soup, salmon mousse

First we need to cut a big onion, a fennel bulb and 3 garlic cloves and sweat them softly in a bit of oil. In the meantime put 200 gr frozen peas into boiling water and boil for a couple of minutes.
Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender.

Then shred 100 grs smoked salmon pp with creme fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives.

Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration..

Inspired by Racine Restaurant, Tillac, SW France


11 March 2017

Asparagus, egg sauce, salmon roe

Clarify some butter. Then whisk 4 egg yolks with 2 tbspoons plus 1 teaspoon lemon juice and 1 teaspoon soy sauce. Finish with whisking in 1 tbs plus 1 tsp clarified butter.
Sauce ready.

Deep fry the asparagus (about 2-3 mins)

Serve as shown, the asparagus sprinkled with some sea salt and topped with salmon roe.

A Nobu recipe, who got the sauce from Dynasty star Linda Evans

4 March 2017

Ravioli of celeriac and goat's cheese

Buy some young, soft goat's cheese. To make it even smoother mix it with cream. Then add a bit of runny honey, very small dices of a celery stick, some spring onion and chives.

Then peel a celeriac and slice it very thin, 1-2 mm.
Boil the celeriac 4-5 mins till soft

Dressing: whole grain mustard, white wine vinegar, spoonful of orange juice, splash of walnut oil en a good quality olive oil.

Roast some hazelnuts.

Put 1 celeriac circle on a plate, add a spoonful of the cheese mix, cover with celeriac.
Finish with the dressing and  some extra celery and spring onion to have some colour.

Inspiration: Lionel Creteur, restaurant Racine, Golfclub Pallanne, Tillac (SW France)