A journey through Asia in the Zwaantje, as they affectionately call it in Venray

(For 4 servings)

• 1 squid tube size u10
• 1 dl fish stock
• 40 g pearl couscous
• pinch of chopped red pepper
• 1 tbsp freshly chopped coriander and mint
   
• 50 g butter
• 10 crushed garlic cloves
• 100 g fresh anchovy fillets
• 2 dl cooking cream
• 4 nice thick 160 g white halibut fillets
• 50 cl tandoori marinade
• 30 g brioche bread
• 30 g ground and crushed peas
• 20 g flat parsley
• 30 g butter
• 1 tsp Tauyu no Moto
   
• ½ dl peanut oil
• 100 g of dried scallops
• 100 g dried shrimps
• 100 g shallots
• 3 pressed garlic cloves
• 50 g finely chopped fresh ginger
• 100 g peelscheenk (Limburg dried ham)
• 1dl fish stock
   
• 50 g sushi rice
• mirin to taste
• sushi vinegar to taste
• pinch chopped red pepper
• 1 nori sheet
• Pickled chopped sushi ginger
• blanched carrots, courgette julienne
• 1 tbsp rice flour
• 50 g of protein
• Panko
   
• 1 dl carrot juice
• pinch of Vietnamese curry paste
• 1 dl coconut milk
• pinch of turmeric
• butter
• 10 g freshly grated wasabi root
   
• 60 g jus de cepes
• 60 g shii take
• 1 tbsp water pz
• 75 g rice flour
• 142 g of water
• pinch of salt
• 18 g sago flour
• 15 ml Valderrama Ocal olive oil
   
• 100 g stockfish
• 4 dl milk
• 40 g pro espuma
• 30 cl ponzu sauce
• 1 g Xantana
• Borage Cress
• Shiso Purple
• Vene Cress
• Limon Cress

Stuffed squid with pearl couscous:

Cook the squid with the fish stock sous vide for 4 hours at 75°C, boil the pearl couscous and mix with the spices and pepper. Cut the squid tube into 4 equal pieces and fill with the couscous, chill.

Bagna couda sauce:

Melt the butter, add the garlic and anchovies and let sweat for a while, add the cream and reduce to yogurt thickness and sieve.

The crust:

Chop the brioche, peas, parsley, butter and the Tauyu no Moto in the thermo blender to a smooth paste, roll out thinly and place in the refrigerator. When cold, cut into nice pieces to fit the halibut fillets.

Inject the halibut fillets with the tandoori marinade, fry the fillets alternately, set aside.

Xo sauce:

Put in the groundnut oil, ham, shrimps, shallots, garlic, ginger over medium heat, deglaze with the fish stock and add the scallops, reduce over low heat to a viscous sauce, blend and strain, set aside.

Crispy sushi:

Boil the rice, drain and mix the warm rice with mirin, sushi vinegar and the chopped ginger. Roll sushi tightly with the carrot and zucchini in the middle, cut into the desired size, pass through the rice flour, then roll through the egg white and then bread with the panko. Put cold.

Beurre blanc:

Fry the pasta in a little linseed oil, add the rest and reduce to yogurt thickness, assemble with ice-cold butter, finally add the wasabi root.

Chinese ravioli:

Sweat the chopped cépes and shiitake in a little olive oil until done. Allow to drain on a sieve. Mix 2 parts of rice flour and 3 parts of water with salt in a bowl, bring the rest of the water to the boil with a pinch of salt, reduce the heat. Using a whisk, stir in the porridge vigorously and quickly. Now stir in the rest of the rice flour with a wooden spatula until the dough is smooth. Place in a bowl and finally add the sago flour and oil, knead for 5 minutes until a smooth dough. Divide the dough into 4 portions, press and pull the drained mushroom filling in and close, press the edges well and steam the dough bags on an oiled rack for 10-12 minutes.

Stockfish espuma:

Let the stockfish soak in the milk over low heat, strain and let it cool down, add the pro espuma and billet well, pour into a siphon and aerate with 2 cartridges.

Ponzu sauce:

Rods with the Xantana.

Decoration:

Steam the stuffed squid and Chinese ravioli for another 3 minutes, the halibut for 16 minutes at 120°C in the oven, fry the sushi and cut it diagonally, and dress everything neatly with the accompanying sauces and cress.

Borage Cress with the squid for saltiness.

Limon Cress with the halibut for freshness.

Vene Cress with the ravioli for sourness.

Wine suggestion: Gewürztraminer, Santa Digna, Chile

Recipe: Ben Aerts