Christmas according to Sergio Herman
oh Christmas. Order delicious food those days at your favorite catering company. Also nice, at home behind the pans, that's half the charm of the whole thing, immense? Definitely no home chefs on this side of the internet, let's be honest. There are enthusiastic eaters on the line, which you are now familiar with (new to the site? Hi! We are enthusiastic eaters). That's why we thought it would be a great plan to have a number of favorite ones restaurants a (simple) class recipe. To steal the style at home and, above all: the show. That worked, and how, hence a recipe to do exactly that. Don't mention it. Good luck (will be fine) and enjoy!
Today the recipes of the star chef's favorite dishes Sergio Herman. His favorite, he told us himself, was twice comfort food (hurray! Sergio is not foreign to anything human). Both recipes are from Sergio's book 'SimpleFood'. Twice delicious: we have a recipe for fish lovers and we have one for carnivores.
Sergio Herman has been cooking for 25 years Oud Sluis (Oud Sluis, you know, the three Michelin stars Herman's restaurant that he closed to grow/improve/do new things elsewhere). Nowadays Herman focuses on his other restaurants: Pure-C in Cadzand, The Jane in Antwerp and of course the accessible French fries Atelier in The Hague, Antwerp and Arnhem, among others.
Ultimate c, provided you get well-matured meat. Sergio drives to Hendrik Dierendonck in Sint Idesbald, but another top butcher is also good. If you prepare the meat on the bone and serve it with a good béarnaise and crispy fries, you are damn close to what he considers an ideal evening.
What do we need for four people?
- 2 steaks à l'os
- black pepper from the mill
- sea salt
- olive oil
- salted butter
- 4 cloves garlic
- 4 sprigs of thyme
- 2 sprigs of rosemary
- 1 chopped sweet onion
- 2 dl meat gravy
- homemade fries
- vegetable carpaccio
- homemade mayonnaise
- bearnaise
- green basil oil
Vegetable carpaccio
- 1 beetroot
- ½ celeriac
- 1 kohlrabi
- 1 large carrot
- 1 zucchini
- 15 radishes
- 1 dl basic vinaigrette
- 3 tablespoons sushi vinegar
- 1 tablespoon finely chopped chives
- juice of ½ lemon
- zest of 1 lime
- ½ teaspoon curry powder
- black pepper from the mill
- Fleur de sel
- chives
- golden dragon
- basil
- flat-leaf parsley
- kervel
- 4 egg yolks
- 1 tablespoon tarragon vinegar
- 1 tablespoon of mustard
- 2 tablespoons lemon juice
- 5 dl grapeseed oil
- black pepper from the mill
- sea salt
- dash of cream
- 5 egg yolks
- 2 tablespoons natural vinegar
- 3 tablespoons tarragon vinegar
- 200 g clarified butter
- Pinch of cayenne pepper
- 2 tablespoons chopped tarragon
- 2 tablespoons whipped cream
- 3 dl grapeseed oil
- 1 dl olive oil
- 1 full bunch of basil
- 10 spinach leaves
Côtes à l'os – Remove the côte à l'os from the refrigerator a few hours before baking, so that the meat can come to room temperature. Season well with ground black pepper and sea salt and sprinkle with a few drops of olive oil so that you can rub the meat well. Heat butter in a pan and color the côte à l'os nicely on both sides. Add the garlic, thyme, rosemary and sweet onion. Cook for about three minutes on each side. If necessary, add a small knob of butter every now and then so that the butter does not burn. Place the pan in a preheated oven at 180°C and bake for about ten minutes, depending on the thickness. Pour the gravy regularly. Remove the meat from the oven and let it rest on a rack. In the meantime, pour the meat gravy into the pan and reduce slightly. Bind with a knob of cold butter. After resting for at least five minutes, cut the meat into thin slices and sprinkle with fleur de sel. Serve with crispy fries, vegetable carpaccio and homemade sauces.
Vegetable carpaccio – Clean all vegetables and cut them into thin slices using a mandolin. Mix the basic vinaigrette with the sushi vinegar, chives, lemon juice and lime zest. Arrange the slices playfully on a nice platter and sprinkle them with the curry vinaigrette and sushi vinegar. Season with freshly ground black pepper and fleur de sel. Finish with a herb salad.
Homemade mayonnaise – Break the egg yolks into a mixing bowl. Add vinegar, mustard, lemon juice, salt and pepper and beat well. Add the grapeseed oil little by little while whisking. Mix into a smooth mayonnaise. Mix a dash of cream under the sauce.
Béarnaise – Beat the egg yolks with the natural vinegar, tarragon vinegar and a dash of water to form sabayon. Assemble with the clarified butter and season with cayenne pepper and tarragon. Finally, beat in two tablespoons of whipped cream.
Green Basil Oil – Mix the grapeseed oil together with the olive oil, basil and spinach leaves into a green, spicy oil. Filter through a fine sieve. You can store this oil in the refrigerator or, if you have leftovers, in the freezer for later.
This is the fastest and purest way to prepare mussels. In the Netherlands, carrots are often used in a basic recipe like this, but Herman thinks they are too sweet for the delicate taste of the mussels. It's better to add a knob of butter and some lime at the end to give it that little bit extra.
What do we need for 4 people?
- olive oil
- 1 kg cleaned Zeeland mussels
- 3 sprigs of fresh thyme
- 1 sprig of rosemary
- 2 cloves of peeled garlic
- 1 stalk finely chopped celery
- 1 sweet onion cut into half rings
- black pepper from the mill
- 1 dl white wine
- 50 g salted butter
- lime
- 2 tablespoons flat-leaf parsley
How?
Heat olive oil in a large pan and add the mussels. Add the thyme, rosemary, garlic, celery and onion and season with black pepper. Fry briefly, deglaze with white wine and put the lid on the pan. Let it stew for a while. Add a knob of salted butter, along with some lime juice, lime zest and fresh flat-leaf parsley.
