ALAIN ALDERS

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. Alain Alders, from restaurant De Vrienden van Jacob* located on the Duin en Kruidberg Estate, starts off with mouth-watering red gurnard. Recipe: Alain Alders

This is what you need (for 4 people)…:

… for the red gurnard and Dutch shrimps:

  • 4 red ponies of 70 grams (also called grunts or sea cocks)
  • 40 grams Dutch shrimps

… for the dashi and peanut vinaigrette:

  • 500 ml water
  • 10 grams of kombu (brown algae)
  • 15 grams of bonito flakes (dried, fermented and smoked tuna)
  • 5 grams sereh (lemongrass)
  • 10 ml sushi vinegar
  • 2 dl peanut oil, cold pressed

…for the peanut cream:

  • 100 grams of peanuts
  • 20 ml poultry stock
  • 20 grams of butter
  • peper
  • salt

…for the celeriac cream:

  • 300 grams celeriac, peeled
  • 1dl water
  • 120 grams of butter
  • 20 grams of salt

… for the almond, dill and basil flan:

  • ½ bunch of dill
  • ½ bunch of basil leaves
  • 60 grams of fresh almonds
  • 250 ml water
  • 4 grams of iota powder
  • thermo blender
  • round cutter

…for the shellfish sauce:

  • 250 ml shellfish stock
  • 50 ml cream
  • cayenne pepper
  • 50 gr butter

…for the garnish:

  • 2 sprigs of Greek basil
  • 36 soy beans

Dashi and peanut vinaigrette

For the dashi, bring the water, kombu and lemongrass to the boil. Remove the foam with a slotted spoon during preparation. Remove the dashi from the heat when it boils and let it steep on the counter. After 30 minutes, remove the kombu and add the bonito flakes at a temperature of 60 degrees Celsius. Let it steep for 10 minutes and then strain the dashi. Add sushi vinegar and let the dashi cool. Finally, add peanut oil and mix it with a hand blender into a nice smooth emulsion.

Peanut cream and celeriac cream

Roast the peanuts and then blend the peanuts with the poultry stock, butter and salt in the thermo blender until a smooth cream.

Cut the peeled celeriac into pieces. Place the celeriac in a vacuum bag and add the water, salt and butter. Vacuum seal the celeriac and cook in the sous-vide for 30 minutes at 80 degrees Celsius. Then blend into a smooth cream in the thermoblender. After this, mix 100 grams of peanut cream with 30 grams of celeriac cream and season with salt and pepper. Store the remaining peanut cream in a piping bag.

Flan of almond, dill and basil

Roast the almonds until golden brown. Blanch the dill and basil and immediately immerse them in ice water. Make a coulis from the dill and basil in the thermo blender and set aside. Place the roasted almonds and water in the thermo blender and blend into a smooth puree. Once you have done this, heat the puree for the flan in the thermo blender to 80 degrees Celsius and add the iota powder and the dill and basil coulis. Set the flan aside.

Crustacean sauce and foam

Mix the shellfish stock with the cream and season with the cognac, butter and a pinch of cayenne pepper. Just before preparing the red gurnard, foam part of the sauce with a hand blender or a blender.

Gurnard

Then fry the red gurnard until golden brown and medium rare. In the meantime, heat the shrimps in the shellfish sauce over low heat until they are lukewarm.

Formatting

Cut out the flan with a round cutter. Place the cut out lukewarm herb flan on the plate. Pipe 2 dots of peanut cream per plate and place the fried gurnard next to it. Divide the Dutch shrimps, soybeans and one tablespoon of vinaigrette among the four plates. Dress each dish with two tablespoons of shellfish foam and garnish with Greek basil. Enjoy your meal!

You can here reserve a table with Alain.