Horecagids - Uw gids naar gezelligheid

Sea bass & langoustine with bimi & bola rice and a vadouvan gravy

A dish by CWART

arrowIngredients for 4 persons:

arrowDo it yourself:

Bomba rice
Stew the shallots, garlic and bomba rice in oil. While stirring, pour the chicken stock over a low heat until the rice has absorbed all the moisture. Season with pepper and salt. Add the candied bell pepper, tarragon and garlic to the bomba rice.

Sea bass
Cut the sea bass in the skin so that it does not curl during baking. Bake the fish fillet in butter on the skin until it is crispy. Add thyme and continue cooking in the oven at 180 ° for about 6 minutes, depending on the thickness of the fillet.

Jus van Vadouvan
Boil the shellfish gravy with vadouvan. Season with a little salt and pepper and add the cream. Sift the gravy to avoid lumps.

Norway lobsters
Cut the Norway lobsters in half over the back and remove the intestinal tract. Season with pepper and salt. Divide the butter with a small spoon over the langoustines. Finally, cook them in the oven for about three to four minutes until they are glassy.

Wash the bimi, blanch and let cool. Decorate the plate creatively, and finish with bimi and watercress.

arrowAbout CWART (Restaurant):

CWART combines art, delicious food, and wine in Ceuvelhoeve, the restored historic farm that dates back to 1335. Four times a year, a new project is revealed, each involving artworks that create a link between the past and tradition and contemporary thinking. It’s CWART’s way of giving young, unknown artists a voice.

Kalfstraat 42
8300 Knokke-Heist

View Here the horecagids-page of CWART for more informations

prevSole & langoustine with ca... Red beet slices with smoked ee...prev overview
click, continue..

Would you like to advertise yourself?
Contact us now!

Choose your language


Horecagids.be uses cookies to ensure that you get the best experience on our website...Terms and Conditions