PARTICIPATION REQUEST '26
MASTERS STORIES

SOENIL BAHADUER

There is nothing more delicious than putting a star-studded dinner on the table. To inspire you and help you get started, every week a star chef reveals the recipe for one of his signature dishes. This week an exotic tour de force from Soenil Bahadoer, who has been in charge of restaurant De Lindehof** in Nuenen for 25 years: coconut masala, halibut and mango papaya chutney. Recipe: Soenil Bahadoer

This is what you need for the coconut masala soup…:

  • 2 onions
  • ginger (5cm)
  • 4 cloves garlic
  • 1 red pepper
  • ½ tsp. turmeric
  • 1 ½ tbsp. masala
  • -/+ 1 dl. sunflower oil
  • 2 stalks of lemongrass
  • ½ l. coconut milk
  • 3 l. poultry stock
  • 100 gr cold butter
  • ginger syrup

…for the Chutney:

  • 1 unripe papaya
  • 2 pieces unripe mango
  • 2 pieces of plantain
  • 2 dl sake
  • 1 dl mirin
  • 1 dash of vinegar
  • Dash of ginger syrup
  • 1 clove garlic
  • 2 pieces banana shallot
  • 1 cm fresh ginger
  • 1 red pepper

Finally:

  • 50 grams of halibut per person

The coconut masala soup

Grind the onions, ginger, garlic, red pepper, turmeric and masala with sunflower oil in a blender. You can do this in a pan with the sereh until it curdles. Then you deglaze it with coconut milk and poultry stock. Let everything steep, then blend everything and season with salt and pepper and a dash of ginger syrup.

Unripe mango and plantain chutney

Cut the mango, plantain and papaya into fine brunoise and finely chop the banana shallot and pepper. Then finely chop the ginger and garlic. Sweat the shallot, garlic and ginger, then add the plantain and finally add papaya and mango. Then deglaze it with sake and mirin and let it cook over low heat. Cover this with baking paper so that the moisture evaporates less quickly. Season with salt, pepper and ginger syrup and a dash of vinegar.

Halibut

Marinate the halibut in curry oil and cook it for 4 minutes at 58 degrees. Then burn it briefly with a burner.

To serve

The best option is to serve this dish in a warm mortar (warm it up in the oven and be careful not to burn your hands). Enjoy your meal!

 

You can here reserve a table at Soenil.

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