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Line-caught sea bass, langoustines, tomato fondue, seaweed meringue and hazelnut oil

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Recipe for line-caught sea bass with Perles de Gascogne hazelnut oil created by the Belgian chef Daniel AntunaRecipe by Chef Daniel Antuna
Restaurant ” ‘t Stoveke” in Belgium.
www.tstoveke.be

Line-caught sea bass and langoustines:

  • 4 x 125 g line-caught sea bass and 4 fresh langoustines.
  • 100 g seaweed
  • 50 g of salicornia.

Preparation:

  1. Cook the fish in its skin, together with the langoustines, in a frying pan with Mediterraneo Bio extra virgin olive oil.
  2. Cover and steam the seaweed briefly with a bit of oil, shallots and white wine.
  3. Blanch the salicornia and then reheat in a frying pan with a bit of extra virgin “Fiore” olive oil

Seaweed meringue

180 g oyster juice

10 g white soy sauce

20 g egg whites

200 g S° sugar

100 g dried seaweed

Preparation:

Whisk until stiff, form into meringues with a piping bag on a tray lined with baking parchment and dry in the oven for 48 hours

Tomato fondue

  • 2 shallots, garlic, rosemary, thyme
  • 6 beef tomatoes
  • 100 g chicken stock.

Preparation:

  1. Cook, reduce, liquidise and pass through a sieve.
  2. Keep warm.

Ground hazelnut oil

  • 100 g “Perles de Gascogne” hazelnut oil
  • 80 g malt
  • fleur de sel and white pepper.

Preparation:

  1. Mix together the ingredients.

Garnish

  • Cauliflower cream
  • Broccoli cream

Preparation:

Cook separately in boiling water, drain and mix in a blender until it forms a very smooth paste.

Basil coulis

  1. Blend the basil with extra virgin “Fiore” olive oil, adding a drop of Xantiane for the consistency .

 

Recipe kindly provided by our partner www.olive-net.be.

Line-caught sea bass, scallops, Jerusalem artichokes, truffles and hazelnut oil

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Recipe by Chef Ken Verschuren
Restaurant “De Tuinkamer”
www.detuinkamer-broodhuys.be 

Chef's recipe line-caught sea bass and scallops truffles jerusalem artichokes hazelnut oil

 

Ingredients for 4 people:

  • 4 x 125gr Line-caught Sea Bass
  • 8 Scallops
  • 1kg of Jerusalem Artichokes
  • 4 egg yolks
  • 30 g of hazelnuts
  • San Carlos clear balsamic vinegar
  • Fresh truffles
  • “Perles de Gascogne” hazelnut oil
  • Primo extra virgin olive oil
  • Slab of Himalayan salt
  • Fleur de sel, chives, salt, pepper, lime juice and iO extra virgin olive oil, chicken stock

Preparation:

  • Sea bass
  1. 4 x 125 g of Line-caught sea bass. Season the fillets. Place them in vacuum plastic bags with the Primo extra virgin olive oil.
  2. Place the bags in a bain-maire at 55°c for 6 minutes.
  3. Before serving, leave them for a few moments on a very hot slab of Himalayan salt.
  • Scallops
  1. Marinade the 8 scallops with pepper, a bit of fleur de sel, lime juice and iO extra virgin olive oil.
  2. Slice thinly.
  • Jerusalem artichokes
  1. Peel 1 kg of Jerusalem artichokes and leave them in water. Drain and cook in just enough chicken stock with salt and pepper.
  2. Liquidise to a smooth cream
  • Vinaigrette
  1. In a bowl, mix 50 g of “Perles de Gascogne” hazelnut oil, 50 g iO extra virgin olive oil, a little of the artichoke broth and a little vanilla.
  2. Mix well
  • Hazelnut cream
  1. In a mixer, combine 4 egg yolks, 30 g of hazelnuts, a little chicken stock, iO extra virgin olive oil and San Carlos clear balsamic vinegar.
  2. On a plate, dress with a julienne of fresh truffles, a few chopped chives, coarsely chopped hazelnuts and a drizzle of iO extra virgin olive oil.

Recipe kindly provided by our partner www.olive-net.be.