Recipes


Main course

Fish stew under a crust of Geuze cheese

100 grams salmon filet

100 grams cod filet

4 scampi

5 dl concentrated fish fond

8 slices Geuze cheese

chives

100 grams seawolf filet

100 grams grey shrimp

5 dl cream

50 grams butter

1 pinch of saffron

4 heads of chicory

 

Preparation:

Cut every fish filet into 4 equal pieces and steam them together with the scampi. In the meantime reduce the cream to sauce thickness and then add the pinch of saffron and the fish fond. Season and allow to rest. Cut the chicory into fine slivers and fry them in butter. At the last minute finish the sauce with 50 grams of butter (after this the sauce must not boil).

Presentation:

Arrange the fish in a soup plate and cover with a bit of sauce. On each plate place 2 thin slices of cheese on the fish and place under the grill briefly. Decorate with a bit of chopped chives.





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