Noilly Prat sauce for fish
Noilly Prat sauce is a sauce used in french cuisine mostly to accompany grilled and roasted fish, [...]
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 [...]
Chef Wilfried:
Winter & Festive recipes
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck contains most of its fat. Therefore, the minced meat is made of the skinned breast and leg meat, leaving the leg tendons out. As the [...]
Duck ragout
Duck ragout provides a distinct taste to appetizers such as croquettes or bitter balls. But also duck ragout goes very well into making a main dish with pasta. To make it, make duck broth and use the meat from the bones to make the [...]
Dutch ‘banketstaaf’
Traditionally, Dutch 'banketstaaf' is eaten on the occasion of the birthday of Saint Nicolas, december 6th. This is a tradition going back to the 3rd century AD. And did you know that Santa Claus and his sled have been derived from this folk festival? In [...]
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