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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 Dennis Kuipers, chef at Vinkeles restaurant, with his glazed turbot. A challenging recipe that requires some preparation, but then you also have a great dish on the table. Good luck!Recipe: Dennis Kuipers

You need this:

  • 4 x 90 gr / 120 gr with preferably thick Turbot fillet
  • 2 celeriac
  • 20 grams umeboshi (Japanese pickled plums)
  • 100 grams samphire
  • Olive oil / Arachide oil
  • 40 grams of butter
  • 1 kilo Cevenne onion rings
  • Green wood sorrel/1 container of oxalis
  • Salt and pepper from the mill

24 hours in advance

For this dish you first have to make some preparations, do this 24 hours in advance.

Peel both celeriacs all around with a knife. From 1 tuber, cut 3 thick slices of approximately 1 cm thick. Then place it aside between damp kitchen paper. Cut the rest of the celeriac into coarse blocks of about 1 to 2 cm.

Cover the bottom of the baking dish with pieces of tuber. Sprinkle this with the olive or peanut oil and salt and massage well. Place the bowl with celeriac in an oven at 45 degrees for 200 minutes until the celeriac is charred black. After this, hold the roasted celeriac just under the tap with cold water and let it steep in the refrigerator for 24 hours.

The residue from the tuber is a “stock” and pass it through a passed or very fine sieve. This is the basis for the dish: the sauce and for glazing the fish.

For the onion cream, melt the butter in a pan and fizz it well so that the butter browns nicely. Then turn the heat down and add the onions and 3 grams of salt to the pan. Fry or stew the onions over low heat so that they caramelize nicely. Leave this on the heat until the onions are completely cooked and brown from their own sugars. Then blend the cooked onion in a small food processor until completely smooth with the Umeboshi for freshness. You can rub the cream through a fine sieve for a delicious texture.

You can here reserve a table at Dennis.