Wednesday, January 20, 2016
Last week we have been visiting Restaurant Chef aan de werf.
He has worked in the past at many high end restaurants in Holland.
And proud medal carrier of the prix taittinger price!
We have had; Cake of crab with red grapefruit, tomato, avocado and pimento mayonnaise for the starter and the Cod fillet with fennel salad with the famous sauce HDW thereafter, to end with Dutch cheeses.
These were all really great!, fresh, honest, pure and surprised and tasty off cource.
Herby the recipy of this tasty plate:
100 Gr fresh Cod fillet with skin per person (fry in the olive oil and season with pepper and salt)
For the fennel salad:
Half fennel tuber per person (thinly sliced and seasoned with salt, pepper, chopped dill, olive oil and white wine vinegar)
For the sauce:
1 dl Noilly Prat ( dry vermouth)
2 cup white wine
Half onion chopped
1 bay leaf
All boil down to 1 dl, 1 dl whipped cream there and again boil down to 1 dl.
Season with salt and 20 Gr hard butter lumps stir through. Serve with plucked and chopped green herbs.
This will be served with the Terra Blanca 2014 of Terra Personas. This was really the perfect match of 1+1=3.