on skin baked brill with buttermilk
Dust the brill with flour and fry for 4 to 5 minutes on each side in a lot of butter. Season with salt and pepper. Muslin: make a normal potato purée, but use buttermilk instead of cream. Process with the hand mixer until a smooth mousseline.
ingredients - info brill flour butter salt & pepper mushy potatoes nutmeg buttermilk seaweed
Seaweed sauce: Rinse the seaweed under the tap. Mix with some cream and let boil with fish stock. Add a cube fish stock, white wine, Noilly Prat, lemon juice and season with salt and pepper. Sauté the washed sea lavender butter just before serving. Garnish: fry a mix of watercress and chervil 20 seconds at 150°C in oil.

on skin baked brill with buttermilk

mousseline and seaweed sauce

fish stock white wine Noilly Prat cream eggs lemon juice watercress chervil sea lavender
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Dust the brill with flour and fry for 4 to 5 minutes on each side in a lot of butter. Season with salt and pepper. Muslin: make a normal potato purée, but use buttermilk instead of cream. Process with the hand mixer until a smooth mousseline.
ingredients - info brill flour butter salt & pepper mushy potatoes nutmeg buttermilk seaweed
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on skin baked brill

with buttermilk

mosseline and

seaweed sauce

Seaweed sauce: Rinse the seaweed under the tap. Mix with some cream and let boil with fish stock. Add a cube fish stock, white wine, Noilly Prat, lemon juice and season with salt and pepper. Sauté the washed sea lavender butter just before serving. Garnish: fry a mix of watercress and chervil 20 seconds at 150°C in oil.
Ingredients Directions
fish stock white wine Noilly Prat cream eggs lemon juice watercress chervil sea lavender
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion