Recipes, Delicious creations with Koppert Cress

Pike perch from the Vlietlanden, baked on the skin

Jeroen van Brecht

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Open lasagna of watermelon, fennel carpaccio, dill, baby spinach, ricotta, yellow cherry tomato and lemon

Frank Fol - The Vegetables Chef®

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Bouchot mussel, escabeche almond, Sea Fennel, Basil Cress

Sébastien Wygaerts

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Seared peppered tuna with oriental salad

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Haddock, Mussels and Kaffir Lime Leaves

Marcel Fischer

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Pea soup with lemon balm, fried shallots, sweet potato and Sea Fennel

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North Sea mussels and shrimps

Torben Schuster

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Green Sea & Sea Fennel

Marie-Louise Staal

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Avocado with Sea Fennel dressing and pink peppercorn

Franck Pontais

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Braised N-Z spinach with shallot, garlic and butter

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Magnum of three varieties of cress

Hidde de Brabander

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New season asparagus

Vicky Endersen

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