Recipes by Johan Declerck (Page 4)
Belgium Chef
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Dressed crabDressed crabDressed crabA quintessential English classic, perfect for a summer’s day. For the best results, buy thecrab live and cook it yourself .IngredientsRemove the brown and white meat from the crab and set aside separately.The mouth, stomach sac, and gills must all be discarded.Wash the shell well and brush with a little oil.Mix… |
1 vote
236 views
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Seafood cevicheSeafood cevicheSeafood cevicheA brief, light pickling of raw fish conserves its freshness and brings out the true flavor.Ingredients1lb (450g) very fresh, firm-fleshed fish fillets,pinboned and skinnedWrap the fish in plastic wrap or foil, and put it in the freezer for 1 hour to firm up the flesh.This will make it easier to slice.… |
1 vote
219 views
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Thai crab cakesThai crab cakesThai crab cakesThese make a delicious starter, or transform into a main course with rice noodles.Ingredientsshell. Mix in the green beans, chile, lemongrass, lime zest, fish sauce, and chives.Add the egg white, stirring to bind the mixture together. Dust your hands with flourand shape the mixture into 20 small balls.… |
1 vote
1661 views
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Oysters with shallot and vinegar dressingOysters with shallot and vinegar dressingOysters with shallot and vinegar dressingEuropean tradition, dating back to the Romans, serves oysters raw on the halfshell. Both Pacific and native oysters can be used.Ingredients24 oysters, in their shellscrushed iceShuck the oysters , taking care not to pour out any of the juices.Arrange the… |
1 vote
277 views
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Moules marinièresMoules marinièresMoules marinièresThis classic French recipe mussels in wine, garlic, and herbs translates as “in thefisherman’s style.”Ingredientsto a boil, and cook for 5–6 minutes, or until the mussels have opened, shaking frequently.Remove the mussels with a slotted spoon, discarding any that remain closed. Transferthem to warmed… |
1 vote
375 views
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Brandade de morueBrandade de morueBrandade de morueThis dish of creamed salt cod is especially popular in the South of France.IngredientsSoak the fish in a bowl of cold water for 24 hours, changing the water 3 or 4 times.Drain the cod and place in a large, shallow pan, then cover it with fresh cold water andbring to a gentle simmer. Cook for 10… |
1 vote
562 views
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Marinated anchoviesMarinated anchoviesMarinated anchoviesThis is a traditional Spanish recipe, usually served as a chilled tapas.Ingredientscrusty bread, providing toothpicks for your guests to use to spear the anchovies.Prepare aheadThe anchovies must be cured at least 12 hoursahead, so you will only need to drain away thevinegar, and add the dressing… |
1 vote
312 views
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Anchovy and olive bruschettaAnchovy and olive bruschettaAnchovy and olive bruschettaThese salty canapés are ideal with pre-dinner drinks.Ingredients12 slices Italian bread, such as ciabatta,about 3⁄4in (2cm) thickherbs and top with olive slices and 2 pieces of anchovy in a crisscross pattern.Broil the bruschetta for 2–3 minutes, or until the mozzarella has… |
1 vote
350 views
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Tuna and eggplant yakitori skewers with soy dipping sauceTuna and eggplant yakitori skewers with soy dipping sauceTuna and eggplant yakitori skewerswith soy dipping sauceBamboo skewers of fish make an excellent canapé or an informal start to any meal.You’ll need 12 wooden skewers, soaked inwater for 30 minutes to prevent burning.Tuna, or swordfish, mahi mahi, or monkfishIngredientsPut the… |
1 vote
423 views
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PaellaPaellaPaellaThis Spanish rice dish has many regional variations. This marinera version containsa delicious mix of seafood.Tiger prawns, squid, Dublin Bay prawns, mussels,or any mixed seafoodIngredientsminutes. Remove with a slotted spoon, discarding any that have not opened.Reserve 8 mussels for garnish. Remove the rest from their… |
1 vote
457 views
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