Grouper Sous Vide with Vanilla and Lemon Zest

Sometimes I get the inspiration for a new dish from something I’ve enjoyed in a restaurant. Very seldomly I try to copy a dish exactly, but I do use the combinations of ingredients or preparations. At two Michelin star restaurant … Continue reading Grouper Sous Vide with Vanilla and Lemon Zest

Smoked Halibut ‘Pizza’

The following I dish I prepared for the Sicilian dinner was very loosely based upon one of the appetizers at La Madia, the best restaurant in Sicily with two Michelin stars.

The ‘pizza’ at La Madia

This is what I wrote about this dish in my review of our dinner at La Madia: “We were thoroughly fooled by this pizza, because we were wondering how we were going to survive 8 courses if they were all going to be this big. It turned out to be very light actually. What looks like melted mozzarella is actually potato mousse. The crust was only a very crispy very thin round of dough, and underneath the ‘cheese’ there was lovely cod smoked on pine wood and some semi-dried tomato. Great flavors and wonderful presentation. 10/10”

The dish I prepared is by no means an attempt at recreating chef Pino Cuttaia’s dish, but it has been heavily inspired by it. My ‘pizza’ was made with hot-smoked halibut, potato mousse, and semi-dried tomatoes. It was more substantial than at La Madia and I served it as a main course. Continue reading “Smoked Halibut ‘Pizza’”

Halibut Sous-vide with a Creamy Sauce

Halibut is not a fish that is easily available around here, and therefore I had not tried to prepare it sous-vide yet. So when I saw some at the market in Amsterdam I picked up a nice slice to try and cook sous-vide. Halibut is a flat fish like flounder, sole, and turbot, but it is a hell of a lot bigger so in most cases you don’t buy the whole fish but just a slice. I decided to serve it with a sauce made from white wine, fish stock, and cream. Served with potatoes and roasted vegetables it was a simple but nice meal, and it was no surprise that the halibut sous-vide was cooked to perfection: very succulent and tender.

Continue reading “Halibut Sous-vide with a Creamy Sauce”