Olive oil emulsion:
- 2 dl milk
- 1 dl olive oil
- fresh green spice mix (chervil, flat-leaf parsley and coriander)
- 4 red mullet fillets
- 1 fennel
- 3 scoops of Valderrama olive oil
- 1 scoop of Chardonnay vinegar
- 10 tarragon leaves
- 2 gooseberry hearts
- 2 sprigs of Sweet Peeper
- 16 leaves of Vene Cress
- 10 sprigs of Sea Fennel (blanched)
- 16 sprigs of Salty Fingers®
- 100 g edamame beans (clean)
Blanch the green spice mix, then mash with olive oil to crude oil. Heat the milk and slowly mix with the hand blender through the olive oil to get a homogeneous emulsion.
Cut the fennel into thin strips and marinate in olive oil, Chardonnay vinegar and tarragon. Marinate the red mullet in olive oil, salt and pepper. Bake the fish fillets on the skin side for 2 minutes, turn them over and cook for another 30 seconds on the other side. The fillet should be just cooked through.
Start with the marinated fennel on the plates. Make a salad of lettuce heart, edamame, Sea Fennel, Salty Fingers, Sweet Peeper and Vene Cress and season with the marinade of the fennel. Place the fish on top with skin side up. Garnish the plate with the olive oil emulsion and green herbal oil.
Recipe: Edwin van den Heijkant - Bowery Restaurant - Hilton Schiphol
Say yes to the cress