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Low cooked haddock with cucumber chutney

A dish by La Guera

arrowIngredients for 4 persons:

arrowDo it yourself:

Place the filleted haddock without skin on a plate with holes. Place the fish in the oven for 4 minutes on a steam program of 49 ° C. Is it not yet cooked? Then steam for a minute longer. Allow the fish to cool in the fridge and stiffen. Then you fillet him.

Cut the cucumber into small cubes. Use only the outside, you press the middle part. Save the released juice. Sieve it and add two grams of xanthan.
Finely chop the shallots and sauté until they are glassy. Add the cucumber cubes and cook briefly. Sprinkle with sugar. When the sugar has dissolved, extinguish it with the white wine vinegar. Add two tablespoons of cornflour so that the mass thickens. Remove the whole from the pan and let cool on a dish. Put the cooled mixture in a mixing bowl and add 50 grams of mustard seed and cucumber juice. Mix in the freshly sliced ​​coriander. Season with salt and pepper, and add 1 or 2 drops of green coloring.

Finely chop the radishes and finish the dish with it. You can use the chutney in salads or serve as a healthy dip

arrowAbout La Guera (Gastronomic restaurant):

You’ll walk away from this restaurant convinced that the young chef here puts his heart and soul into every dish he prepares. This talented chef serves clean, seasonal dishes that draw out the essence of the ingredients used. In other words: put some soul in your food!

Duinenstraat 9/11/13
8300 Knokke-Heist

View Here the horecagids-page of La Guera for more informations

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