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1.
ROUGET FISH FILLET WITH BASIL
By Chef Adolf Blokbergen |
Serve: 4 portions
Ingredients
2 g fish fillet (200-220 gms per pc)
8 g baby marrow cut into slices
4 g eggplant cut into pieces
8 g confit of sweet pepper cut into cubes ¼
4 g sweet peppers cut into cubes
10 g nori
Decoration
4-8 fried basil leaves
4-8 fried eggplant skin roasted lentils
Method
Fillet the fish and remove the bones. Grill the eggplant, baby marrow
and sweet pepper. Panfry (roast the seasoned fish fillet).
Preparation Sauce
200 g artichoke cooking liquid
100 g cooked artichoke
20 g basil drop of rice vinegar salt, pepper, Tobasco
Method
Mix all the ingredients together and blend. Season with salt
and pepper. |
2.
PINEAPPLE "CRUMBLE" AND BANANA SHERBET
By Chef Adolf Blokbergen
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Serve:
4 portions
Ingredients:
75 g sugar
100 g flour
100 g ground almonds
100 g butter pinch of salt
6cm rings (diameter) 1.5cm height
Method
Mix together all the ingredients and until it forms a dough. Cut and
weighs (25 grams). Press dough into the rings.
Pineapple Infusion:
1 no pineapple
1 kg sugar
6 vanilla pods
1.5 litre water
300 g rum
Method
Prepare a caramel and deglaze with the water. Add the vanilla and
rum. Allow to reduce. Cut the pineapples into piece and add into the
liquid. Allow to marinate for 24 hours.
Banana Sherbet:
650 g banana
250 g sugar
0.5 dl lemon juice
25g g sorbex
250 g water
Method: Quickly mix together the banana, sugar, water and lemon
juice. Pass through a strainer and add the sorbex. Freeze in an ice
cream machine according to manufacturer's directions. |
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3.
TERRINE OF PIGEON AND GOOSE LIVER
By Chef Adolf Blokbergen |
Serve:
4 portions
Ingredients
2 nos pigeon breasts
60 g goose liver
2 cooked artichoke bottoms butter salt & pepper
1 dl double consommé
1 sheet gelatin leaf
1 drop aged Madeira wine
1 dl veal stock
50 g truffle brunoise
Method
1. Cook the pigeon breast on low heat. Allow to cool.
2. Line a terrine mould with cellophane and butcher paper.
3. Arrange alternately, layer by layer the goose liver, artichokes,
the pigeon and the jelly.
4. Close tightly the cellophane and the butcher paper and place in
the refrigerator.
5. Before serving, brush with the juice and cover with the truffle
brunoise. |
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