♥︎Sea bass fillet with tomato & caper salsa

For ➍ 

4 large sea bass fillets with skin

1 fennel bulb,  4 slices of ½ cm, keep the fennel tops aside

2 tomatoes on the vine, peeled, without seeds, cut into cubes

4 tbs capers

2 cloves garlic, thinly sliced

1 handful of fresh thyme

6 tbs good olive oil

1 tbs lime zest

1 handful of watercress

pepper and salt

Fry the fennel, garlic and thyme in some olive oil until al dente.

For the salsa, mix the rest of the olive oil, capers, lime zest and tomato together and season with some salt and pepper.

Pat the pieces of sea bass fillet dry with kitchen paper and mark the skin of the fillets lightly with a small knife.

Fry the fish in a hot pan with a non-stick coating until nicely browned on the skin side, for about 3 to 4 m, turn off the heat and leave the fish in the pan for another 1 m.

Serve the fish skin side up together with the fennel, salsa and watercress.

Season everything with some coarse pepper and sea salt and the fennel tops.

Serve with fried potatoes.

Fen'neru miso (fennel miso with ginger)

For ➍

2 tbs vegetable oil

500 g fennel bulbs, finely sliced

1 carrot, in thin sticks

white of 2 leeks, in rings

2 potatoes, peeled, diced

2.5 cm piece of fresh ginger, finely chopped

1 garlic clove, finely chopped

½ small green chilli peppers, sliced

1 small red chilli pepper, sliced

1 ts fennel seeds, crushed

salt

3 tbs red miso paste with barley

1.5 l dashi stock*

150 g watercress, chopped + extra for garnish

5 snow peas, halved

1 tbs lemon juice, freshly squeezed

Heat the oil in a large soup pot over medium heat. Add the fennel, carrot, leek and potatoes and fry the vegetables for a few minutes, until they are soft. Stir in the ginger, garlic, chillies, and fennel seeds. Season with salt and let everything cook on low heat for 10 m.

Dissolve the miso in 1.2 dl of boiling dashi stock.

Stir the miso mixture and remaining stock into the soup.

Let the soup simmer for 15-20 m, until the potatoes are soft. Add the watercress and snow peas. Boil gently for another 3 m.

Add the lemon juice to the soup.

Ladle the soup into bowls.

Garnish with additional watercress and serve the soup hot.

*Use chicken or mushroom stock

Risotto with watercress

For ➍
6 dl water
2 cubes chicken stock
1 large onion
1 clove garlic
40 g butter
250 g arborio rice
600 g cod fillet
2 tbs olive oil
1 bunch watercress
50 g grated Parmigiano
160 g coppa*
1.5 dl dry white wine

Preheat the oven to 180 ° C. Cover the oven tray with parchment paper and arrange the crumpled slices of coppa on top. Bake them in the oven for 5 to 10 m until golden brown. Leave the oven on.*
Bring the water to a boil with the chicken stock cubes. Put the lid on the pan and keep warm.
Fry the chopped onion and the crushed garlic clove on a low heat for 5 m. In a saucepan with half the butter. Sprinkle the rice, mix 2 m and pour over white wine. Add a ladle of warm broth as soon as the wine has been absorbed. Add broth little by little as it is absorbed by the rice, until the rice is cooked (20 m in total).
Meanwhile, divide the fish into 4 portions and place in a lightly oiled baking dish. Sprinkle with the rest of the oil and season with salt and pepper. Place 10 m in the oven at 180 ° C.
Chop the stalks of the watercress very finely and the leaves a little coarser. Stir everything under the risotto, along with the Parmigiano and the rest of the butter. Remove the pan from the heat, put the lid on it and let it rest for 2 m. Season further.
Serve the fish with the risotto and sprinkle with chopped coppa. Serve immediately.

* Dry the coppa at low temperature, 1h20 h at 100 ° C.

Read the tip on making a quick risotto.

Risotto with gray shrimps, watercress & lemon

For ➍
300 g grey North Sea shrimps
1 tbs butter
2 tbs olive oil
1½ vegetable stock cubes
300 g risotto rice
1.5 l water
60 g Parmigiano cheese
3 lemons
1 clove of garlic, finely chopped
1 shallot, finely chopped
1 bunch of watercress
pepper from the mill & salt

Put a pan on the fire with some olive oil and simmer the shallot and garlic. Add the rice and fry a little further on a low heat. Bring the water to a boil and dissolve the bouillon cubes. Add the stock little by little to the risotto, wait until the stock is fully absorbed by the rice before adding new.
When the rice is done, add the butter and let it melt. Squeeze the juice of 2 lemons and pour into the risotto, season with salt and pepper and mix. Finish the risotto with the Parmigiano cheese, the watercress and a lemon wedge.
Serve with the shrimps.

Read how to make a quick risotto.

Groene waterzooi met kabeljauw (green Flemish cod stew)

For ➋
2.5 cl full cream
pinch bicarbonate
½ bunch curl parsley, rinsed
1 bunch watercress, rinsed
2 pieces cod fillets (about 200 g each)
1.5 laurel leaves
1 twig thyme
½ zucchini, unpeeled, diced
1.5 stems celery, cut into 1 cm pieces
½ stalk leeks, cut into 1 cm pieces
dash olive oil
½ clove garlic, crushed into pulp
½ onion, finely sliced
300 g potatoes, diced
½ l fish fumet
pepper & salt
50 g samphire (optional)

Heat 4 dl of fish fumet.
Bring water to a boil in a jar and add a pinch of baking soda to preserve the green color of the herbs.
Add the parsley and the watercress (keep some watercress apart for decoration). Boil for 5 m. Scoop the greens with a slotted spoon from the liquid and collect everything in the cup of the blender.
Add a dash of the cooking liquid and puree the spices in the machine. Let the appliance run for a long time, until you have a fine pureed sauce.
Pour a dash of olive oil into a large pan with a raised edge. Heat the oil on a medium heat.
Put the potato in the pot. Simmer briefly (or until the potato turns opaque, probably 5-10 m). Add the onion chips, then the garlic pulp. Heat for a few m. Lower the fire, stirring occasionally.
Add leeks and the celery to the pot, raise the heat a little higher and stir.
Add the zucchini and simmer.
Add the leaves of laurel and the sprigs of thyme. Season the stew with freshly grinded pepper and a pinch of salt.
Pour the warm fish fumet into the pot, until the pieces are covered for ¾. Bring everything to the boil, preferably under the lid.
A few m later, put the portions of fresh cod on top of the steaming hot waterzooi. Put the lid back on the pot and let the pieces of fish poach for 5 m on medium heat. Turn the pieces of cod and leave the fish in the simmering stew for another 3-4 m. Pierce the fish to check the doneness. Do not overcook the noble cod.
Remove the pieces of cod from the pot and set aside for a moment.
Remove the sprigs of thyme and the leaves of laurel from the stew. Pour a little cream, followed by the green herb sauce of watercress and parsley.
Stir, taste and add enough pepper from the grinder and a pinch of salt.
Optional: stir the samphire in some oil for 1-2 m)
Serve a portion of vegetables with potatoes in the soft green sauce in a deep plate.
Place a piece of cod on top and finish the plates with a tuft of fresh watercress. (Optional: add some samphire for a more salty taste).

Papaya & halloumi watercress salad

For ➍
salad:
200-250 g halloumi, sliced
1 ts ghee*
1 medium punnet of cherry or baby plum tomatoes, halved
4 huge handfuls of watercress
1 medium red onion, finely sliced
1 medium ripe papaya or half a large one
1 large ripe black skin avocado, flesh scooped out & sliced
1 handful of pine nuts, or substitute pumpkin/sunflower seeds
dressing:
extra virgin olive oil
raw apple cider vinegar or lime or lemon juice
sea salt & black pepper
a squeeze of raw runny honey

Take a large flat serving dish and distribute the watercress (you can roughly snip into the stems a little for slightly more elegant eating).
Scatter the tomatoes, onion and avocado over the bed of watercress and sprinkle on a touch of sea salt if desired.
Gently toast the pine nuts in a dry frying pan and set aside.
Halve the papaya and scoop out the seeds.
Using a flattish spoon, scoop out thick slivers of the papaya flesh and pile onto the salad. If you're struggling to make it look nice then try slicing or cubing the fruit.
Ask everyone to be seated as this salad is best consumed when the halloumi is hot from the griddle/pan.
Heat the ghee to a high temperature in a large frying pan and lay down the halloumi slices without overcrowding (you might have to do this in batches if your pan is too small).
Fry the halloumi for approximately a minute on each side until each piece takes on a golden brown colour.*
Lay them across the salad.
At the table, sprinkle over the pine nuts, drizzle over a generous amount of olive oil, a squeeze of honey, a splash of vinegar and a good grinding of black pepper.

*or you could grill/griddle the halloumi.

Guinea fowl salad

For➍
1 guinea fowl
1 focaccia
⅛ cauliflower
1 beetroot
1 jar green asparagus
150 g bacon
4 eggs
1 bunch watercress
1 scallion
3 tbs green peas
8 small potatoes
2 dl corn oil
2 egg yolks
1 tbs white wine vinegar
1 tbs mustard
sugar
olive oil

Cut the bacon into strips. Fry until crispy.
Cut fillets of the guinea fowl and cut it into strips, season with salt and pepper and fry until golden brown in olive oil.
Cut cubes from the focaccia, season with salt and pepper and fry in oil.
Peel and wash the beets, cut into cubes and cook until al dente.
Clean the cauliflower, pull them into florets and cook until al dente.
Poach the eggs in water with salt and vinegar.
Boil the potatoes in their skins, peel and halve them. Cut the vegetables finely and mix them with the potatoes.
Make a dressing with the corn oil, egg yolks, white wine vinegar, mustard and sugar. Season with salt and pepper.
Serve the vegetable salad on a plate. Top with a poached egg and a few strips of guinea fowl. Finish with the focaccia cubes, the dressing and some chopped chives.

Poulet braisé à la gueuze (braised chicken with old Brussels gueuze)

For ➍
a farm chicken (600 g)
4 onions, chopped
4 slices smoked bacon (0.5 cm thick), cubed
2 bottles of gueuze 37.5 cl
2 slices of gingerbread spread with spicy mustard
a large knob of butter
1 tbs flour
fresh thyme, parsley & fresh bay
500 g waxy potatoes*
watercress

With a sharp knife cut the chicken. Remove the tighs and cut them in 2. Remove chicken breast from the rest of the carcass and divide into 4 large pieces.**
Put a large casserole over medium heat. Melt butter. Add the breasts and tighs. Season with salt and pepper. Fry them on all sides golden brown (5 to 7 m). Lift the chicken from the pot and keep warm.
In the same pot, brown the onions. Add the bacon. Sprinkle the flour over the onions and bacon. Just stir and simmer about 5 m on medium heat.
Make a bouquet garni of parsley, bay leaves and some sprigs of thyme. Place the chicken and its' gravy back into the pot with the bouquet garni. Pour over the gueuze, enough not to cover the chicken.
Spread a generous layer of spicy mustard on the gingerbread . Add to the stew. Simmer for 30 m on low heat. Add salt and pepper.
Meanwhile, boil the potatoes (cut as pommes château) in water with a pinch of salt.
Serve with sauce and potatoes. Garnish with some cress.*

*Or serve with a potatoes & carrots mash and braised endives. Omit the watercress.
**The carcass and the wings can be used to make good stock.

Scallops & white beans salad

For ➍
350 g white beans (soaked)**
3 spring onions
2 endives
1 cup watercress
8 slices of cured ham
10 cl apple juice
4 cl hazelnut oil
4 cl Xeres vinegar (or apple vinegar)
200 g sour cream
pepper & salt
8 scallops
olive oil
a knob of butter
apple*
hazelnuts*

The day before, soak dry white beans soak in cold water. (Or use canned or bottled. Rinse under running water before use.)
Cook the soaked beans cooked in lightly salted water. Cool the beans under cold running water and set aside.
Cut the heads of endive lengthwise in two. Chop the vegetables into thin strips. Add the sliced endive to the white beans.
Chop the spring onions into very thin (oval) rings. Add to the beans
Take a mixing bowl and pour in the apple juice, the hazelnut oil and vinegar. Add sour cream. Blend into a smooth vinaigrette.
Add salt & pepper.
Immediately pour a little vinaigrette over the beans and salad mix to prevent the endives from colouring. Season the salad to taste with pepper and a pinch of salt.
(Add a few thin slices grated hazelnuts and apple.)*
Pat the scallops dry.
Heat a knob of butter and a dash of olive oil in a pan.
Place the scallops in the pan. Season with pepper & salt. Bake the nuts for 2 m, turn them over and let them fry for 1 m.
Just before serving, mix watercress through the bean salad.
Spoon some of the bean salad on each plate. Put two freshly baked scallops on it. Garnish with shredded ham. Pour some vinaigrette on the plate.

*Optional.
**Omit the beans for a lighter salad.

Read tip on cooking scallops.

Witloofsla (Belgian endives' salad)

For ➍
4 slices bacon
3 endives
1 green apple
50 g walnuts
200 g old cheese
1 shallot
raisins
watercress
chervil*
dressing:
3 tbs sour cream
dash of apple juice
splash of cider vinegar
dash of walnut oil
honey
pepper & salt

Preheat the oven to 170°C. Put the bacon strips on a baking sheet or a silicone mat. Bake in the oven until crisp (10-12 m).
Meanwhile, put the sour cream, apple juice, a dash of walnut oil, a dash of cider vinegar and honey in a mix cup. Mix with the hand blender. Add a little salt and pepper from the mill.
Cut the heads of endives and chop. Put in a large bowl.
Cut the apple into fine strips. Add to the endives. Add a handful of raisins, chopped walnuts and watercress to the salad.
Chop the shallot, add to the salad. Add some chopped chervil.*
Mix everything.
Use a peeler to shred the cheese over the salad.
Cut the slices of crispy bacon into small pieces. Add them to the salad.
Pour the dressing over the mixed salad.
Serve in a soup bowl or a deep plate.

*Optional.

Chilled soba noodles salad

For ➍
400 g cooked soba noodles
2 ts toasted sesame oil
100 g watercress
100 g red beet leaves or rocket lettuce
4 spring onions, finely chopped
1 tbs toasted sesame seeds
1 sheet nori (dried seaweed), finely shredded
20 cl dashi-shoyu*
2 ts wasabi paste

Rinse the noodles under cold water and sprinkle with sesame oil. Toss well and set aside to drain.

To make the dressing, mix together the soy dashi and the wasabi paste. Put the noodles and the salad leaves in a large mixing bowl and toss to mix. Divide the noodle salad among 4 plates. Drizzle the dressing over the salad, garnish with the chopped spring onions, sesame seeds and shredded nori.

Serve immediately.

*Dashi-shoyu is a soy sauce variance on dashi, the Japanese seaweed broth. Read a recipe or buy ready made.

Soba noodles, made of buckwheat, become very popular in Japan when the heat is high.
Most Japanese noodles, including soba, are rinsed rather vigorously in cold running water. This not only cools them down but gets rid of excess starch, which adversely affects the flavor of the noodles.
Try a similar salad idea with ramen noodles.

Friuli winter salad

For ➍, ➏ as a starter
230 g (green) leaves, a mixture of radicchio*, watercress & endives
150 g speck or raw bacon in 1 piece
150 g spicy Italian sausage
125 g cooked chestnuts
1½ tbs groundnut oil
30 g toasted walnuts
seeds from ½ pomegranate**
dressing:
½ tbs balsamic vinegar
4 tbs extra virgin olive oil
salt & pepper

Cut the speck into cubes, about 2 cm square. Take the skin off the sausages. Break the sausage meat up into little chunks. Cut the chestnuts in half. (When already broken into chunks, leave them alone.)
Make the dressing by mixing all the ingredients together. Tear the radicchio leaves into pieces and pull the leaves off the endives. Put them into a broad shallow bowl.
Heat 1 tbs oil in a frying pan and cook the speck and sausage over a high heat until well coloured and cooked through. Throw this onto the leaves.
Heat the remaining ½ tbs oil and quickly sauté the chestnuts until they are hot. Season with salt and pepper.
Throw them, and the walnuts onto the leaves. Add the dressing and toss.
Sprinkle the pomegranate* seeds over the top and serve immediately.

*Replace with (purple) endives.
**Pomegranate seeds can be replaced by a fried egg.

The (Süd-Tiroler) speck is a juniper-flavored ham from the Tyrol region, now split between Italy and Austria. Speck bears both the tradition of Mediterranean salt curing and central European smoking.
Read more Friuli recipes: Friuli cherries' strudel, Trieste beef stew.
More pomegranate salads: pomegranate,endives & feta, pomegranate, tomatoes & garlic, warm lamb salad with pomegranate & mint, pomegranate & cucumber salad, pomegranate & quinoa salad, pomegranate fruit salad