♥︎Baked cod fillet with samphire, fennel, potatoes & lemon mayonnaise

For ➋

250 g baby potatoes*

1 red onion

1 clove of garlic

1½ pieces of fennel

½ lemon

5 g fresh dill

50 g mayonnaise

2 cod fillets

50 g samphire

Preheat the oven to 200°C. Wash the potatoes and halve them. Place the potatoes in an oven dish and mix with 1 tbs olive oil per person. Season with salt and pepper. Bake the potatoes in the oven for 25 – 35 m. Stir halfway through.

In the meantime, chop the red onion and press the garlic. Halve the fennel, cut into quarters and remove the hard stems and core. Chop the fennel. Heat butter♥︎ in a frying pan over medium heat and fry the red onion for 2–3 m. Add the chopped fennel and fry gently for 10–12 m.

Then deglaze with 3 tbs water per person and let it reduce until most of the liquid has evaporated. Add more water if you want the fennel to be even softer. In the meantime, squeeze the lemon and coarsely chop the dill. In a small bowl, mix the mayonnaise with ½ tsp lemon juice per person.

Pat the fish dry with kitchen paper and rub with salt and pepper. Heat 1 tbs olive oil per person in a frying pan over medium heat and fry the fish for 1 - 2 m on each side.

Meanwhile, heat the remaining olive oil in another frying pan and fry the garlic for 1–2 m. Add the samphire and stir-fry for another 1–2 m.

Divide the potatoes over the plates, spoon the fennel next to them and place the cod on the fennel. Spoon the fried samphire on top of the fish and garnish the dish with the dill. Serve with the lemon mayonnaise.

*Or more.

♥︎Replace with a plant-based alternative or olive oil.

Cucumber sandwich with egg salad

For ➍ 

½ cucumber

8 slices of bread (rye bread)

egg salad:

8 cool hard boiled eggs (10 m boil)

3 tbs mayonnaise*

1 ts grain mustard

1 lick white wine vinegar

1 small bunch of chives

1 small bunch of dill

black pepper from the mill

salty

Finely chop the cold peeled eggs and place in a bowl. Finely chop chives and dill. Mix together with the rest of the ingredients under the eggs. Season with salt and pepper. If the egg salad is too dry, stir in an extra tbs of mayonnaise.

Cut the cucumber into thin slices (use the mandoline). Cover the sandwiches with the egg salad, finish with the cucumber.

*for a lighter sauce, replace 1 or 2 tbs mayonnaise with low-fat yoghurt

Great green goddess salad

For ➍
1 clove garlic
1 small anchovy*
½ handful lightly packed fresh parsley
2 medium scallions, white & green parts separated
½ ts dried tarragon
6 cl plain Greek yogurt
2 tbs mayonnaise
1 tbs white wine vinegar
½ ts salt
2 tbs olive oil
125 g baby spinach, washed & dried
1 medium cucumber, peeled & sliced
1 medium avocado, sliced

In the food processor, combine the garlic, anchovy (if using), parsley and the white parts of the scallions. Process to mince very finely. Scrape down and process again. Add the tarragon, yogurt, mayonnaise, vinegar and salt and process until smooth. With the machine running, drizzle in the olive oil until well mixed. Transfer to a pouring cup or jar; keeps for 4 days, tightly covered, in the refrigerator.
Spread the spinach on a platter or 4 small dinner plates. Cover with cucumber and avocado, and drizzle with dressing, then chop and sprinkle the scallion greens over the salads. Serve immediately. Top with cooked chicken or ham for a main course salad, or serve alongside grilled shrimp.

*The classic green goddess dressing has a hint of anchovy for umami, but if you want to leave it out, you can. Double the amounts in the dressing ingredients to make extra for salads throughout the week.

Niwatori shijutsu wa sarada (Japanese cucumber & chicken salad)

For ➍
2 cucumbers, julienned
2 chicken breasts
2-3 slices fresh ginger root
1 tbs sake*
½ ts salt
dressing:
4 tbs ground white sesame seeds
2 ts rice vinegar**
2 ts sugar***
2 ts soy sauce
1 tbs mayonnaise

Place cucumber strips in a bowl. Sprinkle ½ ts of salt over them. Lightly knead by hands. Set aside for a few m. Squeeze cucumber to remove the liquid.
Boil water in a medium pan. Add ginger, sake, and salt in the pan. Boil chicken breasts until cooked.
Drain chicken breasts.**** Tear into thin strips.
Mix all the ingredients for dressing in a bowl.
Put chicken and cucumber in the bowl and mix well.
Serve chilled.

*Use dry sherry.
**Use white balsamico.
***Use mirin.
****Or: put chicken in an open parcel. Add sake, salt and ginger slices. Marinate for 30 m. Add a few drops of oil. Close the parcel to a paillotte . Cook in the 180°C preheated oven for 20-25 m. Or use a microwave, cooking times depending on weight(about 2 m / 100 g).

Asparagus-stuffed eggs

For ➊➋ egg halves
6 large eggs
4 medium (green) asparagus spears*
2 ts very finely minced shallot, scallion or chives, plus a pinch extra for garnish
3 tbs mayonnaise, whipping cream, creme fraiche, sour cream and/or soft butter
½ ts smooth Dijon mustard (optional)
few gratings fresh lemon zest (optional)
salt & pepper

Hard-boil eggs. [Tip]..
Cook asparagus spears in salted simmering water until full tender, about 4 to 5 m [tip]. Drain and plunge in cold water. Drain and again and spread on towels to dry out as much as possible. Cut 1.5 cm off the tips of each spears and cut these tips lengthwise. Puree remaining asparagus. Remove the excess water from your puree by spreading it for a mi on a few paper towel layers.
Peel your eggs. Dip a knife in water before cutting each in half lengthwise for a cleaner cut. Shave a thin strip off the bottom of each so that it will not rock about in its dish. Remove the yolks and press them through a fine-mesh strainer to sieve them. Add asparagus puree, shallot or chives, mayonnaise or cream, Dijon or lemon zest (if using) and combine mixture until smooth. Season carefully with salt and freshly ground black pepper.
Spoon the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with a reserved asparagus tip, and the remaining with the extra shallot, scallion or chives.
Wrap tray in plastic and keep in fridge until ready to serve.

*Replace the asparagus purée with a purée of another spring vegetable such a artichoke hearts (choke and leaves removed, 1 should be sufficient), spinach, favas or peas. In each case you’ll want about 2 tbs drained purée per 6 whole eggs, and you’ll want to cook the vegetable until tender, blend it and drain the liquid a bit as explained below before mixing it into the mashed egg yolks. Adjust flavorings to the ingredient: artichokes go well with lemon zest and mayonnaise, peas with cream and mint.

A classic American starter from the 70's.

Baked Brie with herbed artichokes

For ➍-➏
1 (220 g) round of mild Brie, top rind removed
1 (275 g) bag frozen artichoke hearts, thawed, drained & thoroughly dried*
1 small garlic clove, pressed or minced
60 g grated Parmigiano cheese
2 tbs mayonnaise
2 ts finely minced Italian parsley
¼ ts kosher salt & freshly ground black pepper, to taste
toasted baguette slices, for serving

Preheat the oven to 220°C. Place the Brie in a round baking dish, a little bit larger than the cheese.
Combine the thawed artichoke hearts, garlic, Parmigiano; mayonnaise, parsley, salt and pepper in a mixing bowl. Taste and adjust seasoning. Spoon the mixture over and around the brie.
Bake until warm and soft but not oozing, 8 to 12 m.
Garnish with additional Parmigiano and parsley, if desired. Serve warm with toasted baguette slices for dipping.

*Use a 350 g jar of  artichoke hearts, drained and thoroughly dried, instead.

Avocado & cucumber salad

For ➍
2 tbs rice vinegar
1 tbs mayonnaise
1 medium English cucumber, quartered lengthwise and sliced
3 scallions, thinly sliced
1 avocado, halved, seeded & chopped
½ ts soy sauce
½ ts sesame oil
salt

Whisk the rice vinegar, mayonnaise and the remaining ½ ts each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and ¼ ts salt and toss. Gently fold in the avocado.
Serve with soy-glazed salmon or grilled fish. Add some pickled ginger.

Chicken Po' boy

For ➋
2 small baguettes or ciabatta (or 1, cut in 2)
1 skinned chicken breast
cornmeal or flour
groundnut oil
mayonnaise
shredded (iceberg) lettuce
½ lemon

Split the bread lengthwise, put together and warm in a hot oven.

Slice the chicken into 6. Roll in cornmeal or flour. Fry the pieces in hot oil till crisp, 4-5 m.

Take the bread from the oven. Spread mayonnaise on all sides. Put lettuce on bottom halves. Add chicken pieces. Squeeze some lemon juice on them. Put the top halves on and press down.

Serve warm.

This is a lighter version of the New Orleans classic po' boy. Made with French bread, they can be filled with fried oysters, shrimp, fish, soft-shelled crabs, crayfish, roast beef and gravy, roast pork, meatballs, smoked sausage and more, dressed with a range of condiments (usually mayonnaise, lettuce, and tomatoes) or undressed. It goes back to the oyster loaves from the 19th century, when buns would be scooped, heated and filled with grilled oysters. The name 'po' boy' (from poor boy) seems to have derived from the cheap sandwiches with trimmings the Martin Brothers offered at their Coffee Stand (photograph) to the unpaid streetcar strikers in 1929.
The po' boy is one of the many American submarine sandwiches, loafs of bread loaded with ingredients.
Try another classic American sandwich. Try another Louisiana dish.

Tartine niçoise (Tuna salad sandwich)

For ➋
140 g canned tuna, drained*
2½ tbs mayonnaise
2 ts chopped, fresh parsley
¼ ts ground black pepper
2 slices pain de campagne or sourdough bread
1 tbs lemon aïoli
1 handful loosely packed butterhead lettuce leaves
2-3 tbs niçoise olives
2 hard boiled eggs, sliced crosswise
½ ts chopped, fresh chives

Toss together the tuna, mayonnaise, parsley and black pepper. Set aside.
Drizzle half the lemon aïoli on each slice of bread. Layer the aïoli-seasoned surfaces of each slice of bread with half of the butterhead lettuce, prepared tuna salad, niçoise olives and hard boiled eggs.
Sprinkle the tartines with chopped chives and serve.

*Try with freshly grilled, marinated tuna.

This is a quick take on the traditional salade niçoise with fresh tuna. Read recipes for salade niçoise & old-fashioned salade niçoise.

Shrimps with blood orange mayonnaise & fennel

For ➍
1 large fennel
1 ts sea salt
36 medium shrimps (about 500 g)
2 blood oranges
5 cl rapeseed oil
seeds from ½ vanilla pod
mayonnaise:*
2 egg yolks
1 ts mustard
15 cl rapeseed oil
1 blood orange with bright red flesh
salt & lemon juice

Make the mayonnaise: put the egg yolks and mustard in a bowl and mix well with a mixer. Keep mixing and add rapeseed oil, drops first, then radiating the until the mayonnaise has thickened.

Grate the zest of ½ orange and squeeze the juice of the whole orange. Stir both in the mayonnaise. Season with salt and lemon juice.

Cut the fennel into quarters and cut each quarter into slices of 1 mm. Put them in a bowl and mix with the salt. Let stand 30 m.

Peel the blood oranges to the flesh. Cut the segments from between the membranes. Chop the slices into cubes.

Mix the vanilla seeds with the rapeseed oil. Rinse the fennel with cold water and drain. Pat dry and season with vanilla oil.

Grill or poach the prawns.**

Serve with the mayonnaise. Add the orange cubes to the fennel salad and a few tufts of green fennel.

*Or mayonnaise and add some juice.
**Or bake them, 1 -2 m each side. Or poach in microwave.

Tartar sauce

For ➍
1 egg, boiled & finely chopped
2 tbs finely minced onion
2 tbs finely minced pickle
4 tbs mayonnaise
salt & pepper

Mix all the ingredients for tartar sauce in a small bowl.

Adjust the flavor with salt and pepper.

Serve with f.i. fried shrimps.

Quick remoulade sauce

For 25 cl
1 tbs chopped fresh parsley leaves
2 tbs finely chopped green onions, white & green parts
2 tbs finely chopped sweet pickles
dash garlic powder
10 cl mayonnaise
1 tbs olive oil
2 ts fresh lemon juice
1 ts Dijon or Ghent mustard
few drops Worcestershire sauce
pepper

Combine all ingredients*.

Refrigerate for at least 1 h to blend flavors and chill.

*Add a little prepared horseradish.
**Excellent with crab, fish...

Spicy cream sauce

For ➋-➍
5 tbs mayonnaise*
1 ts garlic chili sauce
a few drops of lemon juice
a dash of sugar

Mix all ingredients of the spicy cream sauce in a small bowl.
Serve with scallops & mushrooms.

*Use sour cream (or non-sweetened yogurt) instead.

Miso ginger dressing

For 20 cl
3 tbs white (shiro) miso paste
1 ts peeled & finely grated fresh ginger
5 cl seasoned rice vinegar
1 tbs fresh lemon juice
1 tbs mayonnaise
10 cl grapeseed or other mild-flavored vegetable oil
salt & freshly ground black pepper

In a food processor, combine the miso, ginger, vinegar, lemon juice, and mayonnaise. Process until smooth.

While the machine is running, add the oil in a thin, steady stream. Process until creamy and smooth.

Season with salt and pepper.

*This dressing will keep, tightly covered, in the refrigerator for up to a week. It can be used with any type of salad green, avocados, melon, tomatoes, tofu, chilled seafood, and poached or grilled fish or chicken.

Belgian homemade cocktail sauce

For ➍
5 tbs mayonnaise
3 tbs tomato ketchup
1 tbs whisky

Mix ingredients.

Serve with prawns.

Cocktail sauce was named after the prawns cocktail it was meant to accompany. In the USA, cocktail sauce is basically ketchup with prepared horseradish, augmented with hot sauce like Tabasco, Worcestershire sauce and lemon juice. It is also served with fresh oysters. This mayonnaise and ketchup mix mix can be found in France and UK influenced countries. Belgium is the only country where whisky is added to cocktail sauce.
Try it as a quick sauce for a classic prawns cocktail.

Cucumber mayonnaise

For ➍
1 medium cucumber
salt
6 heaped tbs good mayonnaise
½ ts smooth Dijon mustard
2 spring onions
1 ts capers
3 sprigs of mint
splash of tarragon vinegar

Peel the cucumber, removing only the tough outer part of the peel, leaving the outside still bright green.

Slice thickly down its length and then cut each slice into small dice. Put in a colander in the sink and scatter salt over. Leave for 30 m.

Put the mayonnaise in a medium-sized mixing bowl. Add the mustard and a grinding of sea salt and black pepper.

Discard the tough parts and the roots from the spring onions, then slice the rest into fine rings. Add to the mayonnaise with the capers and the roughly chopped leaves from the sprigs of mint.

Stir the cucumber into the mayonnaise. Add a ts or 2 of tarragon vinegar.

Serve as a dressing for smoked fish or as a sandwich* filling.

*Use the best white bread. Discard the crusts. Cut into attractive shapes like wedges or batons.