4 pieces of sea bass fillets
Sansa olive oil and butter
Fine sea salt and white pepper (freshly grinded)
Cut a few light notches (slightly askew) in the skin of the sea bass. Lightly coat the base of a non-stick frying pan with olive oil. Place the fillets skin-side down in the hot pan and fry the fillets à la minute. Add some butter and fry the skin until golden and crisp. Carefully turn the fillets over to cook. Season the sea bass with salt and pepper.
500 grams of razor clams
1 liter of water
35 grams of fine sea salt
1 large shallot (in fine brunoise)
1 garlic clove (minced)
1 tablespoon of chopped flat-leafed parsley
1 dl. white wine
Pepper (freshly grinded)
Mix the water and the salt. Rinse the razor clams thoroughly. Remove the razor clams from the water (throw away the water!). Braise the shallot and garlic with a little butter in a large pan (with a lid!). Add the clams and wine and put the lid on the pan. Bring to a boil and stir frequently. The clams are ready when opened, strain them in a colander (save the liquid!). Remove the clams from the shell and store them in the refrigerated cooking liquid until needed.
200 grams of Bomba rice
1 garlic clove (minced)
1 shallot (finely chopped)
1/2 tablespoon of smoked paprika powder
2 dl. white wine
4 strands of saffron
5 dl. vegetable broth
150 grams of dried tomato tapenade
2 tablespoons flat-leafed parsley (chopped)
Heat oil in a pan and sauté the shallot and garlic. Add the rice, saffron and paprika power and season with salt. Add the wine and cook until almost dry. Add the tomato chutney and the broth.
Bring to a boil and immediately remove from the heat source. Cool it down quickly and keep refrigerated until use. Warm up the desired amount and make it creamy with some vegetable broth. Season and add some chopped parsley.
200 grams of samphire
Olive oil or butter
Clean the samphire by removing the hard pieces. Simmer the samphire à la minute in water with oil or a little bit of butter. Strain the samphire in a colander (do not add salt!).
Place the paella in the center of a pre-heated plate. Place the sea bass skin-side up on top of the paella. Add the samphire and several razor clams including shells. Drizzle some good olive oil on top it.
Bouke Jongsma, Export Manager at Satelliet Meubelen will tell you all about his involvement at the opening of the Teaching Hotel.…
Especially for Sinterklaas a lovely recipe by chef Pascal Lahaij for gingerbread buttons and stuffed speculaas.