This is the Christmas recipe from Michelin star chef Dennis Kuipers(*), The Dylan
The holidays are about fun. Okay, okay, and about the Christmas story and idea, that's certainly also the case. But still... A beautiful Christmas tree, music, good ones wine and food sums it's quite good too up. That doesn't have to be difficult, but it is of course possible. We have something for all clubs: Bart will help you through the holidays. This is where you come for your best Christmas tree, here's how to make one yourself stuffed turkey, these are the tastiest Bubbles from Bart and with this one Spotify list complete the whole thing.
That's right, most people 'normally' go out for dinner at Christmas and that's it fancy Christmas dinner of the year. This time it's different, we won't go into it (again). you get the point, cough... Pandemic. And bye.
Bart took his bicycle and rang the doorbells of various chefs in Amsterdam. The same goes for a five-star hotel The Dylan on the Keizersgracht in Amsterdam. There we picked up the tastiest Christmas recipe from Michelin star chef Dennis Kuipers(*) from restaurant Vinkeles. Is it difficult, his menu? No! That is our request to the chefs: tasty and delicious idiot-proof. You can thank us later. Detail: Chef Kuipers received his first Michelin star when this recipe was on the menu in Vinkeles restaurant.
What do you need:
General:
- 300 gr tuna yellow fin, sashimi quality
- 200 g tempura fried nori
- 1 container of afilla cress
- 200 grams rettich
- sesame oil
- mayonnaise
- salt and pepper
Vinaigrette:
- 20 g soy sauce
- 20 g lemon juice
- 40 gr olive oil
- 10 g nam pla fish sauce
Sorbet:
- 1 dl water
- 3 sprigs of basil
- 35 g ginger root
- 70 grams of glucose
- 20 gr cane sugar
- wasabi
This recipe is a delicious starter, or how about at the end of the afternoon, a good start next to your third glass of bubbles.
Bring the water to the boil and add the ginger and basil to steep it like tea. Add this mixture of water to the thermoblender without the ginger. Now you will smooth it with the glucose, sugar and wasabi, which must be added to taste.
Then you spin the sorbet in an ice cream machine.
Then you cut the brunoise, then pour it over with boiling salt water. Then prepare the rettich with sesame oil, mayonnaise, salt and pepper. Briefly spin the tempura in the food processor so that it is turned into crumbs.
Cut the tuna into equal brunoise (or meat grinder) and season with the vinaigrette. Place the radish at the bottom of the martini glass, then place the prepared tuna on top. Place a quenelle of sorbet and a sprig of afilla cress on the tuna. Finally, decorate the crispy seaweed over the dish.
