the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many [...]
Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring [...]
Balsamic reduction
Balsamic reduction is a thick glaze, very suitable as a dressing of salads, meat, fruit and so [...]
Pistachio almond pie
Pistachio almond pie is a gluten free nutritious cake, that serves very well as a dessert or [...]
Chef Wilfried:
Winter & Festive recipes
Celeriac with mushroom and leek
Celeriac is a fantastic vegetable. You can eat it raw (in salads), bake it, steam, boil or fry it. And while displaying a wonderful flavor, it also contains lots of vitamins. Celeriac is a great source of Vitamin K, C and B6. It is also [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As the fat content of mackerels caught in the fall is similar to that of herring and can reach values exceeding [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If you serve traditional potato mash at the side, it will be terrific. You can easily make this ahead of time [...]
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