Recipes, Delicious creations with Koppert Cress

Easter Scheldt lobster cooked in Japanese dashi

Dion Kluft

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Mousse of Westland cauliflower with Zeeland mussels, vegetable pearls, caviar and a gravy of string beans

Jeroen van Brecht

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Pike perch from the Vlietlanden, baked on the skin

Jeroen van Brecht

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Loin of Limburg monastery pig lacquered with Betuwe apple syrup

Pascal van Eldijk

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Eel from 'Passie voor Vis' topped with Limburg apple syrup

Mariet Gommans

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Trifle with blueberries, avocado mascarpone cream and chocolate cake

Mariet Gommans

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Tartare of Gelderland MRY beef

Pascal van Eldijk

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Tarte tatin of Limburg apple & syrup

Dion Kluft

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Wild duck from Alblasserdam with smoked, soft cooked bacon from Baambrugse piglet

Martijn Hendrikse

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Duo of chocolate mousse

Hans Everse

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Fried venison fillet from the Veluwe

Remco Doornekamp

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Gratinated Zilt-E mussels

Hans Everse

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