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  1. CHEF VS.FISH

Hot from the Ocean

Want to stay on top of things? Then you have probably already checked out the latest rage, the Hawaiian poke with raw marinated tuna. If this doesn’t ring a bell, then read on. But read on anyway, we are sharing some hot and creative dishes from the ocean.

 

Next level ceviche

Next level ceviche

Sure, we know you are probably familiar with ceviche by now. But let’s talk new ways to interpret this Peruvian classic and bring it to the next level. A definite winner on your menu.

It took us some time to adopt the Peruvian national dish of ‘raw’ fish cooked in lime juice, but nowadays we all seem comfortable with ceviche. We saw some real creative ceviches pass in restaurants and on social media. You don’t have to stick to the lime juice, substitute it by other acids and the sky is the limit. Think lobster ceviche marinated in a complex kombucha fermented vinegar. Rhubarb juice is also great for ceviche and our Filipino chef uses coconut vinegar for his kinilaw, a Filipino kind of ceviche. He spices the coconut vinegar with garlic, ginger and chili’s and toasts coconut flakes for a crunchy finish. Simple, elegant and tasteful.

Have ‘m both

Have ‘m both

Surf ‘n turf, Asian pork and shrimp dumplings. Fish and meat, nothing new so far. But the combo is becoming more widespread and creative. Meat can add flavour and texture to neutral white fish. On the other hand, a humble meat dish can benefit from fancy shellfish. What pairings are winners? Chef Craig Elliot  shares tips on how to wow your guests with creative combinations.

- A humble pork neck becomes elegant with clams and sautéed wild greens.
- Combine red mullet with chorizo cream. Or add spicy baked chorizo to your stewed polpo. It is great with nutty legumes, like a fava or chickpea puree.
- Melt-in-your-mouth bone marrow gives warmth to a langoustine carpaccio.
- Go Sardinian and serve your beef tenderloin with bottarga butter.
- Top a bruschetta with grilled mackerel or sea urchin with melting lardo, wrap around barbecued tiger prawns or serve on crunchy baked halibut.
- Finish your skate dish with a strip of crispy bacon.

Top recipes

Chopped Crayfish, Tartare Tuna, Zucchini Cannoli

This dish is a starter with spring/summer flavours, very cool. I love the seasoned raw fish. is a flavour explosion, but very well balanced. It also included a little fusion cuisine,because there is the Norway lobster(we use local crayfish ) typical of the northan Europe and Mediterranian; the tuna, very common in Southern italy, further more, the tuna sauce and the Norway lobster are used for Sushi, so Japanese tradition.  there is the almond mousse, very French. There is a tomato gel, that looks like a Spanish hot gazpacho;; there is the almond mousse, very french.This dish is a result of my work experiences around the world, and balance of different flavours ( Chef Mario Lorina)

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Fish ‘n chips evolution

Fish ‘n chips evolution

Fried food, drowned in vinegar and wrapped in a newspaper. Sounds like the national British dish! Fish ‘n chips is going abroad now, in an upgraded version of course.  How can you refine this good old pub food? Our Dutch chef Anne Zantinge, for example, makes an upscale fish ‘n chips with dover sole, herb mayonnaise and crispy polenta fries. Dublin based restaurant Bia Mara has uplifted fish ‘n chips with success. They have exported their restaurant concept to Belgium and have no intention of stopping there. Learn from their philosophy and that of others that have refined the pub food:

- Go all creative on your coatings. Spice things up, offer different batters. How about Cajun flavoured or a lime and lemongrass tempura?
- Offer homemade sides, add a bit of luxury. For example by hand cutting the chips, seasoning them with fancy stuff like truffle and parmesan or smoky chipotle.
- We ate fish ‘n chips at gastropub the Flying Elk in Stockholm, it is actually their signature dish. The high quality fried fish melts in the mouth and is served with hand cut twice fried potatoes and homemade curried remoulade.
- Source sensibly! Try to use all the species the oceans have to offer to help harmonize the fish population. Discuss it your supplier too, he will be able to support you.

Fix your gourmet fish rolls

Fix your gourmet fish rolls

The ultimate comfort seafood is on a roll! Literally, but we also mean on a bun. Your guests are asking for it. And if they ask, we deliver!

The gourmet fish roll is classic at American seafood bars. As this restaurant concept is so popular and rapidly copied by the rest of the world, it is becoming more easy to get a good lobster or crab roll fix worldwide.
And diners are increasingly willing to pay for this comfort seafood. It’s usually tucked in a buttery bun or a soft brioche burger bun. In Stockholm people go crazy for chef Magnus Nilsson’s (restaurant Faviken) gourmet crab roll, served in a food hall restaurant.
A great sea food roll doesn’t need much except good sea food and a soft buttery bun. It can be lobster, crab, tiger prawns or salmon tartar. A nice mayonnaise (something like lime-chive-and chili), soury pickles and crispy potato chips. Go for classic or make your own version.

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Cool old school preserving methods

Cool old school preserving methods

How can we chefs work in a sustainable way and personalize and intensify the flavours of our dishes at the same time? We are back pickling and fermenting like in the old days. A win-win method as we are preserving food and add our own little funky taste twists at the same time. We share some ideas to get you started, if you haven’t already.

- We took inspiration from the Japanese cuisine and the boa bun trend and pickled herring in rice vinegar, served it with soft tofu cream, shiso and purple cress. A great lunch dish on a bao bun, without it can be a starter.
- Or how about Nordic salt pickled mackerel with pan grilled sweet pumpkin, fresh goat cheese and oxalis, sprinkled with some crunchy grains?
- Go Mexican and pickle shrimps in an acid base with jalapeno, red onion and lemon zest. Great on toasted tortillas, served with sour cream, salsa and lots of fresh coriander

Have you been poke’d yet?

Have you been poke’d yet?

Poke is the new sushi, don’t tell us you’ve missed this food trend. Our chef Edwin van Gent pokes you with some recipe inspiration for this Hawaiian salad that is conquering the world.

Did you already set foot in a pokeria, a restaurant specializing in poke? Pokerias are popping up everywhere, from New York to Berlin. Poke is like a deconstructed sushi salad, and the national dish of Hawaii that is obviously inspired by Japanese cuisine. Nothing too difficult, but a healthy, tasteful, fast casual salad.
Poke consists of cubes of raw marinated fish (usually tuna marinated in soy, sometimes with ginger or chili), local Hawaiian seaweed, ground local kukui nuts (comparable to macademia nuts or candle nuts) and sushi rice. With the travelling of the dish, all sorts of new creations have appeared and they usually come in a bowl. Our chef Edwin van Gent makes a yummy poke bowl with salmon, avocado and ponzu mayonnaise.

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Clam chowder re-invented

Clam chowder re-invented

You know clam chowder? The classic from New England, brought to America by the early settlers. A heavy fish stew served with cream, potatoes, ship’s biscuits and salted pork. Our chef Craig Elliot recently noticed more fancy versions of the poor man’s dish, and they come from all over the world. We’re sharing some tips for a lighter interpretation of the original rich, chunky sea food stew.

- Chowder sauce
Use the history of a classic dish giving it a creative twist. Omit all the heavy stuff: the soaked crackers, the potatoes and the salted pork. Turn the stew into a clam chowder sauce. Serve it with cod or halibut and a green herb oil, some crunchy buckwheat perhaps.
- Light and frothy
Make the creamy base lighter (there’s many methods, but I use half cream half buttermilk and some mussel and clam stock, for example). Foam it just before serving so it’s light and frothy. Fill with mussels and clams and top with a dollop of fresh fennel and dill salad.  
- Oriental
Inspired by Thai Tom Ka, I thought of an oriental chowder using a curry base. You can substitute the crunch of the ship’s biscuits with pawn crackers or peanuts and add vegetables like paksoi or bean sprouts.

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