6 January 2018

Yellow paprika soup, smoked halibut, fennel, samphire


Start with the soup. Roughly cut 2 yellow paprikas, 1/2 a fennel bulb, 3 cloves of garlic and a stalk of celery and sweat them in some olive oil. Add a pinch of safran.
Add 0,8 litre chicken stock and softly boil for 10 mins. Use a stick blender to liquify and then add 100 ml cream.
Boil some samphire for 3 mins.
Use a mandoline to make very thin shavings the other halve of the fennel bulb.
Now whip some cream. Add a tbsp Pernod and whip again.

Start plating:
Put some fennelshavings in the middle of the plate.
Then some samphire
Now the smoked halibut
Finally a quenelle of cream

Hold the stick blender just above the soup and create a nice foam.
Then pour the soup around the little tower

(Inspired by Angelique Schmeinck, 24Kitchen. Here's a video )

5 January 2018

Potato tuile, guacamole, smoked halibut



Start a day in advance with making lemon jelly from 60 cl lemon juice, 20 cl sugar water, 20 cl water and 1 leaf of gelatine. 
For the tuiles: mix 160 gr boiled potatoes with 5 tbsp of grated Parmesan, 20 gr butter, 1 tsp Curry Madras till you have a smooth substance. Preheat the oven on 160C, put baking paper on an oven tray and put 4 heaps of the potato mix on it. Flatten with a spoon. Bake till golden brown and crisp, do the same with the other side after turning. Take out to cool.
In the meantime make the guacamole from 1 avocado, 1 tbsp coriander, 1 tsp limejuice, the zest of the lime and a knifepoint of piment espelette.

Put a tbsp guacamole on each tuile, then some smoked halibut and finally some lumpfish roe. (unless you prefer caviar).

(my interpretation of a recipe from Belgian chef Peter Goosens)