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Tail fish in bacon jacket with pea, butternut, basil and bulgur

A dish by DeLy's

arrowIngredients for 4 persons:

arrowDo it yourself:

Boil bulgur with salt and finish with olive oil.

Basil sauce
Blanch basil leaves and cut them. Add 25 dl of cream, 25 dl of milk and a pinch of xanthan and heat to 75 ° C. Season with garlic, pepper and salt.

Briefly bake shiitakes in olive oil and add garlic, pepper, soy salt and ginger.

Butternut cream
Cook a butternut with salt. Drain and blend into a cream.

Pea cream
Boil peas, cool them in ice water and drain them. Cutter with a little fresh mint, pepper, salt and garlic. Add stock until you get a smooth cream.

Parsnip pastille
Peel a parsnip and cut into slices. Cut out circles and cook in olive oil at 85 ° C.

Quinoa chips
Boil quinoa, drain, and blend until smooth. Finely spread the quinoa and let it dry.

Tailfish in a bacon jacket
Clean the tail fish and tie it up with smoked bacon. Bake briefly and cook for six minutes in the oven at 180 ° C. Let the fish rest for a while and cut into slices. Season with pepper and salt.

arrowAbout DeLy's (Restaurant):

Be surprised by the trendy and cozy interior with open kitchen from DeLy’s. Chef Thierry lets you taste traditional, light French cuisine with Asian influences. Véronique’s wife provides a friendly, smooth service. A DeLy’s-ious experience guaranteed.

Dumortierlaan 76
8300 Knokke

View Here the horecagids-page of DeLy's for more informations

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