Pan-seared cod, cauliflower purée, string bean spaghetti, roasted cauliflower, bean sprout caviar, bean sprout risotto, white wine sauce.

Pan-seared cod

  • 120 grams of cod per person

Cook the cod skin-side down.

Cauliflower purée

  • 450 g cauliflower
  • 300 g milk
  • 300 g cream
  • 20 g butter
  • 3 g salt

Cook the cauliflower in cream, milk and salt. Strain the cauliflower and save the cooking liquid. Mix the cauliflower with the butter. Use the cooking liquid to give the purée your preferred consistency.

String bean spaghetti

Slice thin strips from the thin side of the string bean, creating spaghetti-like strings. Blanch the spaghetti and immediately rinse off with cold water.  


Roasted cauliflower

Cut cauliflower into florets and blanch them. Roast the cauliflower with a kitchen blow torch. Heat the cauliflower in clarified butter.

Bean sprout caviar

  • 200 g bean sprout juice (200 g bean sprouts in a juicer)
  • 1 g salt
  • 2.5 g agar-agar
  • 1 liter cold oil

Put the bean sprouts in the juicer. Boil the juiced mass with the agar-agar. Pour the warm mass into a piping bag. Cut a very small tip from the piping bag and drop the bean sprout mass in small droplets into the cold oil. This way you create caviar made from bean sprouts. Let the caviar, together with the oil, cool down in the fridge.  

Bean sprout risotto

  • 100 g risotto rice
  • ½ Dutch onion
  • 15 g butter
  • 50 g Italian dry white wine
  • 250 g stock
  • 50 g bean sprouts

Prepare the risotto the classical way. Heat butter in a pan. When the butter is hot, add the onion to the pan. Sauté the onion (for around 2 minutes). Next, add the risotto rice to the pan. Shortly toast the rice until the white dot in the middle becomes visible. Deglaze the risotto with white wine. Let the rice fully absorb the wine. Then put the first ladle of stock into the pan. The same principle as with the white wine applies: let the rice completely absorb the stock before adding the next ladle. Keep repeating this step until the risotto is nearly done. Cut the bean sprouts into cubes. Just before serving, add a handful of bean sprouts to the risotto. Heat the risotto shortly, but not too long, so the bean sprouts remain nice and crispy.

White wine sauce

  • 1 onion
  • 1 liter white wine
  • 200 g cream

Cut the onion in small pieces and sauté until the onion begins to soften (around 2 minutes). Deglaze with white wine and let it boil down. When 1/5th is left, add the cream. Boil for another half an hour and strain the sauce.

Plate presentation

Put the cod in the middle of the plate.
Place the warm cauliflower purée in a circle around the plate.
Put the spaghetti next to the purée, and the roasted cauliflower next to the spaghetti.
Place the caviar between the roasted cauliflower and the spaghetti.
Heat the risotto and place it at the top of the plate.
Heat the white wine sauce and add this around the other components.   

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