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Matthias Speybrouck meets Syrco Bakker: 4 sustainable seafood from a mosselboot

On the occasion of the Conscious Visweek got Syrco Bakker, Pure C ( * ), and Matthias Speybrouck of Va et vient (13/20 in the Gault&Millau) together on a mosselboot to be there cooking for the crew. These four delicious and sustainable dishes you can also make it yourself. (And you don’t have to get on a boat to crawl.)

In the small kitchen on the ship is cooked to the chefs for an interesting visgerechtjes for captain Marinus Padmos and his crew, and that resulted in nice images and delicious cuisine.

Fresh mussels and smoked herring from Matthias Speybrouck

Ingredients

  • Tuinboontjes and sluimererwtjes
  • Candied lemon
  • Fresh oregano
  • Smoked MSC herring (herring room)
  • Buckwheat
  • Zeeland MSC mussels
  • Looksteeltjes

Preparation

  • Herring cream: Stew the bones from the kippers in a pan with 1 clove of garlic. Extinguish with 500g of cream and 200g milk. Leave everything on low heat until the smoked flavor in the cream. Pass this through a fine sieve, and bind with Guar gum to make a thick sauce. Herb. Put the sauce in a trap and put 2 gasbommetjes on (shake Well before using).
  • Buckwheat: Grid buckwheat in a pan until it is golden brown and crispy.
  • Vegetables: Cut the tuinboontjes, looksteeltjes and sluimererwten fine. Stew the tuinboontjes and the sluimererwten firmly in oil, add the young looksteeltjes, chopped savory and fresh oregano. Quench this with St-Bernardus wit (beer) to yarn. Do you have 2 tbsp brunoise of tomato and the smoked herring cream to a creamy mass.
  • Serve the peas and beans in a deep dish, garnish the herring cream on top and finish with lemon confit, roasted buckwheat and some extra fresh oregano and savory.MosselenMosselen wash well, briefly cook in boiling water until the shells open and extract from the water. Then the mussels from the shells and the dish serve.
  • Summer ASC salmon salad of Syrco Bakker

    Ingredients

    • Tomato
    • Avocado
    • Cut vervain
    • Shallot
    • Olive oil
    • Pepper
    • Salt
    • Lemon zest and lemon juice
    • Pink salad
    • ASC Salmon
    • Different types of radishes
    • Pink radish
    • Stalactites
    • Jupiter
    • Pearl barley
    • Edible flower

    Preparation

  • These ingredients stack up in a half avocadoschil: brunoise of tomato, slices of avocado, sliced verbena, shallot, olive oil, pepper, salt, citroenzest and -sap, pink salad. Then continue with the following ingredients:
  • ASC Salmon marinate with olive oil, pepper, salt, lemon zest and lemon juice.
  • Different types of radishes, pink radishes, stalactites, ramenasCreme of avocado with olive oil, pepper, salt, lemon juice
  • Puffed pearl barley with gold colored
  • Different herbs and edible flower from your own garden
  • MSC Haddock with MSC mussels from Syrco Bakker

    Ingredients

    • Coeur de boeuf tomato
    • Purple zebra, green zebra tomato
    • Green cherry tomato
    • Sweet and sour
    • Cream of chives
    • Different herbs and flowers from your own garden
    • Tomatenwater
    • Chardonay vinegar
    • Bieslookolie
    • Shallot
    • Pan carrosel
    • MSC Haddock
    • MSC mussels
    • Spinaziecoulis

    Preparation

  • Vinaigrette of tomatenwater, chardonay vinegar, bieslookolie, shallot.
  • Pan carrosel = chip Italian flat bread baked with olijvenpoeder and tomatenpoeder
  • Fregola salad with spinach coulis
  • MSC Haddock poaching in butter
  • Sauce of mussels to color with spinach coulis and bieslookolie.
  • MSC Mussels brief turn in the pan, briefly warming up for training on the board
  • Trout with kohlrabi of Matthias Speybrouck

    Ingredients

    • Roasted ASC trout or MSC plaice
    • Kohlrabi raw and cream
    • Buttermilk
    • Horseradish
    • Pompoenpitjes

    Preparation

  • Roasted trout or plaice: Fileer the fish and salt it for 5 minutes, rinse under cold water and leave to drain. Portioneer the pieces and put them in a vacuum bag with pepper and smoked oil. Cook 2 minutes at 60°C and cool on ice water. Take the fish out and fire that briefly with the torch before serving.
  • Kohlrabi cream: Braise 2 onions with 4 peeled and diced kohlrabi. Season with salt, pepper and lemon myrthe. Add a bit of water and let quiet yarn under the lid. Let the cooked kohlrabi to drain in a sieve and mix, then smooth in the thermomix until you have a smooth cream is achieved.
  • Buttermilk vinaigrette: Bring the buttermilk to taste with salt and pepper, and bind with Guar gum to make a smooth sauce. Finish with smoked oil.
  • Pumpkin seeds: toast the pumpkin seeds together with a little sunflower oil in a pan until they are nice and crispy.
  • Wakame: Place the dried algae in plenty of cold water until the quantity doubles. Put the seaweed in a strainer and apply for the serve to taste with pepper and white wine vinegar.
  • Horseradish: Peel the horseradish. Grater just before serving the dish.
  • You have the taste of sustainably caught or farmed fish tackle? On the site of the Conscious Visweek, you’ll find countless other recipes!

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