Two star chef Bart Desmidt of Restaurant Bartholomeus likes a pure product kitchen. In the series “Ware Delicatessen" (True Delicacies) he works with ingredients that are considered to be true delicacies: Lobster, truffle, scallops, crab, oysters, cockles and caviar.
In this 6-episode series the chef does not make high-end dishes but instead combines these valuable ingredients to make several dishes that can be cooked in a short period of time and without using sophisticated kitchen appliances. So real festive dishes that anyone can make.
Four of the six episodes are based on the Royal Belgian Caviar (Source: njam). This is the first episode:
Ingredients for 4 servings
- 100 ml vodka
- 1/2 shallot, coarsely chopped
- handful of sea lettuce
- 1/2 lemon
- egg mimosa (white and yolk pushed through a sieve separately)
- 50 ml cream
- cleared butter
- 2 turbot fillets
- mashed potatoes
- a few branches of parsley, finely chopped
- 1 can of caviar (gold label, platinum or osietra)
Bereiden
Put the vodka, shallot and sea lettuce together in a saucepan. Heat on the stove. Add the juice of half a lemon and the egg mimosa.
Season the turbot fillets with salt. Fry on both sides in a dash of cleared butter until golden brown. Add an extra bit of cold butter and regularly pour the butter over the turbot fillets.
Serve
Serve a layer of mashed potatoes in a deep plate. Sprinkle with egg mimosa and parsley. Place the turbot fillet on top and finish with the caviar and sea lettuce dressing.