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Gerookte paling, waterkers en Opperdoezer ronde

Smoked eel, watercress and Dutch Opperdoezer potatoes

Print Recipe
Course Entree fish
Cuisine Dutch
Servings 4 pax

Ingredients
  

Watercress coulis

  • 2 bunches Watercress
  • 3 dl water
  • 50 gr Olijfolie
  • 10 leaves Rucola

Horseradich oil

  • 3 dl soja oil
  • 100 gr Mierikswortel

Opperdoezer ronde

  • 4 st Dutch potatoes Opperdoezer ronde
  • 50 gr Boter
  • 3 dl water
  • Eel bones

Horseradich-Yogurt

  • 1 dl Yoghurt
  • to the taste Horseradich oil
  • to the taste Zout

Finish

  • 50 gr Herring caviar

Instructions
 

Watercress coulis

  • Take the leaves off the watercress (keep some apart for the finishing part of the dish) and arugula and blanch for 1 minute in boiling water. Cool down immediately on iced water.
  • Sieve and press out the liquid. Blend in the foodprocessor with the water and olive oil. You should get a smoothy and green sauce (coulis). Proces for 10 minutes at full speed to get a nice green colour. The emperature rises during processing and this gives the green an extra dimension. Sieve the coulis.
  • Bring to the taste with salt and pepper and set aside.

Horseradich oil

  • Add both ingredients in a vacuum bag and vacuum for 60 minutes at 75ºC. Sieve and it's ready to use.

Opperdoezer ronde

  • Boor met behulp van een parelboor gelijkmatige bolletjes uit de aardappel met schil. Cut small balls from the potatoes, let them unpeeled.
  • Make a stock of the eel bones in 15 minutes and sieve after.
  • Add the butter tot the stock and reduce till half. Add the potato balls and glaze until done. Keep moving the balls and let all the liquid vaporise. The balls should be done and shining.

Horseradich-Yogurt

  • Blend the yogurt with the horseradich oil and bring to the taste with salt. Optinonal for advanced cooking: Make pearls with an alginate bath.

Eel

  • Cut the smoked eel along the spine from head till tale. Keep the bone for the stock. Cut the eel in equal parts of 5 cm length. Before serving, warm to room temperature.

Pommes soufflé

  • Cut thin slices of the big potatoes. Lay them on a paper cloth and brush thinly with potato starch. Put another slice on top of it and let is rest for 15 minutes. Stick out with rings of 1 cm. Pan fry in oil on 160ºC while moving them constantly. Serve immediately when still hot.

Finish the dish

  • Warm the watercress coulis luke warm and pour into the plate. Put the eel in the coulis. Put a quenelle of the horseradich-yogurt in the middle of the plate (advanced cooking: put the pearls on the coulis) and put the two structures of potato on the plate. Sprinkle some horseradich oil on it and put some of the herring caviar on top of the eel parts. Finish with some fresh watercress tops.
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Asparagus and pear with lemon and sorrel

Asparagus and pear with lemon and sorrel

Print Recipe
Course Entree, Side dish
Cuisine Frans
Servings 4 pax.

Ingredients
  

  • 8 pcs Asparagus green
  • 1 pcs peer ripe
  • 50 g Boter salted
  • 1 twig Zuring or 1 piece of rhubarb, cut into strips
  • 0,5 pcs Citroensap
  • Zout for seasoning
  • black pepper for seasoning

Instructions
 

  • Cut off the hard bottom parts of the asparagus and peel. Boil in salted water for 4 minutes. Drain and cool on a clean towel. Smother the asparagus for 15 minutes in a frying pan with the butter on low heat.
  • While the asparagus is smothering, cut the pear into 8 parts (do not peel). Add to the asparagus. Softly smother until golden-brown.
  • As soon as the asparagus and pear is beautiful in color, add the leaves of the sorrel and rhubarb. Let this shrink well. The rhubarb will get soft. Then, add this to the asparagus and pear and mix.
  • Arrange the asparagus, pear and sorrel (or rhubarb) on warm plates. On each plate, place 2 asparagus, a quarter of the pear and a teaspoon of sorrel or rhubarb. Mix the lemon juice with the left-over butter in the pan and pour the sauce over the plates. Sprinkle with fleur de sel and black pepper.
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Lamb sausages

Lamb sausages

Print Recipe
Servings 10 sausages

Ingredients
  

Meat

  • 375 g lamb
  • 150 g onion
  • 30 g pork fat
  • 105 g crème frache
  • 45 g potato starch
  • 145 g protein

Milk

  • 475 g milk
  • 100 g carrot
  • 100 g onion
  • 1 pcs orange zest
  • 4 sprigs thyme

Sausage

  • 500 g milk
  • 500 g water

Instructions
 

Milk

  • Bring the milk with the ingredients to the boil and let it simmer for 15 minutes on low heat. Keep the milk warm for the next step.

Meat

  • Chop the onion and sweat in the frying pan. Then put the meat and onion in the food processor and grind fine. Then add the crème frache and then the potato starch. Then add the warm milk until it becomes glossy. Season with salt and pepper.

Sausage

  • Fill the casing with the meat mixture and make 4 cm sausages. Poach in water/milk mixture, about 20 minutes. Then cool quickly in ice water. Dry them and fry them lightly brown in the frying pan with some butter.
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Glaceren van groenten

Glazing vegetables

Print Recipe
Course Side dish
Cuisine Frans
Servings 4 pax

Ingredients
  

  • 450 gram garden carrots peeled, oblique cut
  • 5 grams Butter room temperature
  • 5 grams Sugar to start
  • water or stock enough to cover carrots
  • 2 drops White wine vinegar
  • 1 Small handful Parsley chopped
  • 1 tsp Kosher salt

Instructions
 

  • In this recipe we use carrots, but you can apply this to all hard kind vegetables like beans, peas and so on. Add carrots to the pan in a single layer and swirl the pan around to create an even amount of space between them. Add sugar—start with about 5 grams —and enough water or stock to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed. Pay attention to aromas and sounds. The sound of the boiling water at the beginning of the process will become more intense. It will turn to a crackle as the water evaporates and the glaze reduces. When reduction is nearly complete, check for doneness.
  • If the vegetables are still too firm, you may add slightly more water and cook until the desired texture is achieved. Turn down the heat to medium and cook until finished. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery. If you take glazing too far and begin to see slight caramelization on the bottom of the pan or notice the sheen of the glaze disappear from the surface of the carrots, add a little water and two drops of white wine vinegar, and quickly reduce again.
  • When reduction is complete, toss carrots in the pan with chopped parsley. Plate and sprinkle with a few grains of finishing salt for a little crunch.
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Dutch shrimps

Dutch shrimps

Print Recipe
Course Entree fish
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 200 g Dutch shrimps Cooked and peeled
  • 4 tbsp Mayonaise
  • 1 pcs apple Elstar
  • 1 head lettuce
  • 1 tbsp tomato ketchup
  • 1 tbsp whiskey
  • 10 pcs Cherry tomatoes
  • Chives

Instructions
 

Sauce

  • Blend half of the mayonaise with the ketchup and whiskey.

Shrimps

  • Cut the apple in small cubes. Blend with the other half of the mayonaise and the shrimps.

Decor

  • Cut the tomatoes in halves. Cut the lettuce in slices of 1,5 cmn thickness. Place the lettuce on a plate and sprinkle the shrimps on it. Garnish with a little sauce and tomatoes.
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Rode mul met een huid van aardappelschijfjes

Red mullet with potato scales

Print Recipe
Course Main dish fish
Cuisine Frans
Servings 4 pax

Ingredients
  

Red mullet

  • 4 pcs Red mullet fillet
  • 400 g Potatoes Charlotte
  • 20 g Starch
  • 150 ml clarified butter
  • 1 pcs Egg yolk

Sauce

  • 80 g echallot
  • 25 cc Noilly Prat
  • 25 g White wine
  • 400 g heavy cream
  • 2 pcs oranges juice
  • 2 branches Rosemary

Instructions
 

Red mullet

  • Remove the bones from the mullet fillets. Lightly score the skin of each fillet, brush with egg yolk and season.

Potatoes

  • Peel and slice the potatoes thinly using a kitchen mandoline. Cut out 2 cm diameter disks using a small round cutter. Do not wash; pat dry with a clean cloth or kitchen paper. Cook the potato disks quickly in boiling water to soften without colouring. Once soft, drain and set aside to cool.

Mounting the fish

  • Dust each potato disk evenly with corn flour and arrange neatly over the fish fillets, skin side up, overlapping each other by half so as to form fish scales. Cut out pieces of parchment paper the size of the fillets and place over the potato scales. Keep refrigerated.

Sauce

  • Reduce the white wine and Noilly Prat together with the finely chopped echalots. Add the mullet bones to the liquid and reduce further. Adde the heavy cream. Reduce the orange juice with the rosemary until a few tablespoons and add to the sauce. Let it go for 15 minutes and then seave the sauce. Add a lumb of butter and the liver of the red mullet. Keep it warm until service.

Finish

  • Pan-fry the fish fillets paper side down first on medium heat until the potato scales are evenly cooked and golden brown in colour and the fish flesh starts getting white.Remove from the pan and present with the potato side up.
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Ratatouille

Ratatouille

Print Recipe
Course Side dish
Cuisine Frans
Servings 6 pax

Ingredients
  

  • 150 g Eggplant
  • 150 g Zucchini
  • 100 g Green pepper
  • 100 g Yellow pepper
  • 100 g Red pepper
  • 200 g Onion
  • 150 g tomatoes
  • 3 tbsp Olive oil
  • 2 pcs Garlic
  • 3 branches Tijm
  • 3 dl chicken broth

Instructions
 

  • Cut all the ingredients into fine brunoise. Sweat all vegetables with olive oil at the exception of the tomatoes. Pour the chicken broth. Peel the tomatoes, cut into brunoise and add to the pan 5 minutes before cooking time ends. Bring to boil and simmer during 15 minutes. The vegetables need to have a little bite. Serve in a round. Decorate with fresh thyme.
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Asparagus creme

Asparagus creme

Print Recipe
Course Sauce, Vegetarian
Cuisine Frans
Servings 450 g

Ingredients
  

  • 500 g green asparagus
  • 150 g Chicken stock
  • 0,1 l Cream

Instructions
 

  • Wash and peel the asparagus. Remove the wooden part. Cook them until done. Mix in the foodprocessor with the chickenstock and cream. Set aside.
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Lamskoteletje met kruidenkorst en dragonsaus

Lamb chops with a tarragon sauce

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Cook Time 1 hour
Total Time 1 hour
Course Amuse
Servings 8 pax

Ingredients
  

  • 8 pieces Lamskotelet 50 g a piece
  • 2 tblsp Boter
  • 2 branch Peterselie
  • 3 branch Dragon
  • 1 branch Basilicum
  • 0,5 tblsp Mosterd
  • 1 piece Eieren
  • 75 g Paneermeel
  • 4 tblsp Wine red
  • 1 pinch Peper
  • 1 pinch Zout

Instructions
 

Lamb chops

  • Pepper and salt the lamb chops. Melt the butter in a pan and brown the chops on both sides. Get them off the pan and set aside. Keep the baking fat.

Crust

  • Cutter the parsely, 2/3 of the branches of taragon, basil, mustard, the egg and bread crumbs. Bring to the taste with salt and pepper.

Sauce

  • Heat the fat remainings and blow off with the red wine. Pour a bit of water in and scrape all the stick in the pan. Add the remaining of the taragon and let the sauce reduce until half. Pass it through a fine sieve.

Final

  • Cover the lamb chops on both sides with the herb crust. Press well and heat for 8 minutes in a 180ºC stove. Grill for the last 5 minutes to get a brown crust. Place the lamb chops on a platter and pour a bit of the sauce over it. Serve immediately.
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Kruimeltaart van rabarber en aardbei

Crumble pastry of rhubarb and strawberries

Print Recipe
Course Dessert
Cuisine Dutch
Servings 6 pax.

Ingredients
  

  • 1 kg Rabarber
  • 200 g Aardbei
  • 150 g Bloem
  • 100 g Suiker
  • 150 g Boter
  • 100 ml Crème fraiche

Instructions
 

Filling

  • This dessert is rather simple. You can serve it hot or medium warm. Vary with other fruit like apple, pear, peach or what is available at the moment.
  • Pre heat the oven on 180ºC. Peel the rhubarb and cut into big pieces. Rince the strawberries with cold water and cut into halves. Cut off the green top.
  • Put the rhubarb and strawberries in a big oven dish. Sprinkle sugar over it and mix gently.

Pastry dough

  • Put all ingredients in a bowl. Cut the butter with a knife and crumble the flour and sugar with the butter until a sandy structure. Stop mixing when the dough tends to stick together.
  • Sprinkle the dough over the rhubarb and strawberries and bake in about 40 minutes. Check from time to time the colour. It should be brown, not black.
  • Serve with creme fraiche and a few fresh strawberries, shortly held in a sugary liquid. Preferably with a flavour of lavender.
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