Browsing Tag

fish & seafood

Salmon, fennel, pomegranate and snow pea salad

The more color, the healthier. Or so I’m told. This salad with salmon, fennel, snow pea and pomegranate is a winner in any case! We have used salmon marinated in Gin & Tonic for a change, creating a very subtle sharpness and bitterness, but as the rest of the dish is filled with fresh fruit and vegetables, this little sin will certainly be forgiven. 🙂 Read more

Spinach-purslane soup with cod and radish sprouts

You can do just about anything with soup. There are hearty, comfort food soups, healthy and even gastronomic bowls. You can decide for yourself in which category today’s soup belongs.  It’s up to you anyway, as most soups are super easy to tweak. With only a couple of small twists you can add your own style to a standard recipe. For example, try to vary with the quantity of potatoes to make your soup thicker or more liquid, or finish everything off with sumptuous fish or with sausages, all very tasty and fun. Soup away! 🙂
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Black pasta with squid and samphire

Making fresh pasta requires quite some skill. Ink pasta, which gets its color by adding squid ink, is something for kitchen princes or princesses daring to go just one step further. As we would never dare to pretend that our homemade ink pasta would be better than the traditional artisans from Europe’s boot, our first stop today will be La Scoperta.
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Bye bye boring bread

Bye bye boring bread. Today we will make luxury sandwiches! Bread is in fact very tasty and it is a shame that we do not give it enough credit most of the time. The association with sweaty cheese between tasteless white supermarket bread in a dull lunch box is very quickly made, or we link it to prefabricated open-faced baguettes topped with salads mainly containing mayonnaise to compensate the dry structure of something that is supposed to be tuna.  But enough whining already. 🙂 It is now time to show how to make sandwiches with a minimum of efforts and a maximum of taste.
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Pure C, Cadzand

As is our habit every year, at the end of the summer we made a visit to Pure C. It’s always a surprise, a new experience and good to see them. Because Pure C – well it’s pure enjoyment! Sheer food porn, that’s what you find in every idea of Sergio Herman. Working with Syrco Bakker he’s created an ode to Zeeland, the World, and Life. Outstanding dishes and drinks, a first class interior and a nice view. What more could anyone want? Read more

Salmon tartare with avocado

There is no better way to truly enjoy the taste of fresh fish than by turning it into a tartare.  Salmon is one of those kinds of fishes that is extremely suited for this. It is best to combine fatty fishes with other rich or fresh products, like avocado or Granny Smith as we do in this recipe.
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Smoked scallops with mushrooms and miso

Yes! Sunshine, balmy air and more longer days. Summer is back and we can wipe the dust off our BBQ. While the meat is absorbing the marinade and when the salads are ready, it’s time for a light snack or a starter. We choose smoked scallops with mushrooms and miso.
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Trout, kohlrabi and a fresh green sauce

There were two things we wanted for today’s recipe. First of all, we felt like preparing something with fish, preferably something resembling salmon, but not actual salmon.  Secondly, we were looking for seasonal vegetables, but not the typical ones. The outcome? A recipe for trout with kohlrabi sauce.
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Fennel-pea soup with smoked mackerel, beetroot and sour cream

Peas are some of the most undervalued vegetables, not because they are not tasteful or because people don’t like them, but because the food combinations that we use are often dull (like in combination with carrots, or in soup with smoked sausages). Today we are gladly looking for recipes with a twist, and that is how we have come up with fennel-pea soup. To top it off we will use smoked mackerel, beetroot and sour cream.

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Codfish, asparagus, cauliflower, tarragon and lemon olive oil

Today we will experiment with structures and less typical vegetables. We will use both green and white asparagus and we will make three different cauliflower preparations. By serving a simple , high quality cod fillet with it we will keep the pureness needed to make all elements stand out.

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