A dish by CWART
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.
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.
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.
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