Gastronomixs

Hamachi with black garlic, sesame seeds, and scorched leek bouillon

Dick Middelweerd owns De Treeswijkhoeve** restaurant in Waalre, the Netherlands. He started working in the restaurant in 1991, and in 2000 he bought the restaurant together with his wife Anne-Laura. He received his first Michelin star in 2006, and seven years later he received the second star.

Prior to this Dick worked at De Hoefslag* restaurant in Bosch en Duin and at Hotel Okura and Ciel Bleu** restaurant in Amsterdam. He also holds the title SVH Meesterkok (SVH master chef), the highest title a Dutch chef can be awarded. His De Treeswijkhoeve restaurant is famous for its regional cuisine which he combines with Mediterranean, Asian, and South American influences. ‘I am always searching for the perfect balance between the craft and my drive for innovation,’ explains Dick. ‘Between feeling and technique. Between East and West. I see it as a great compliment when guests simply trust that we will prepare a delicious dish for them.’

In addition to his work as Michelin-starred chef and master chef, Dick also works on projects together with Dutch singer Guus Meeuwis. Two years ago they opened pop-up restaurant Gustaaf to celebrate the special anniversary year that marked Guus’ 50th concert. Together they recently published the cooking book Het lekkerste van Guus en Dick.

Together with sous chefs Patrick van Hogeloon and Franke Osinga, Dick Middelweerd shares three compositions.

Creation by Patrick van Hogeloon, De Treeswijkhoeve** restaurant, Waalre, the Netherlands 

Hamachi with black garlic, sesame seeds, and scorched leek bouillon

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Ingredients

250

g

hamachi fillet

2

 

limes, zested

30

g

soya sauce (Kikkoman)

30

g

dashi vinegar

1

bag

dashi powder (5g)

5

g

fish sauce

10

g

ginger syrup

1

g

Xantana

100

g

sesame oil

2

 

leeks

2

bags

dashi powder (10g)

1

clove

garlic

1

l

chicken stock

 

 

potato starch

350

g

cream

60

g

water

1

tbsp

tahini paste

75

g

peanuts

1

tsp

squid ink

30

g

Sosa powdered vegetable gelatine (gelificant vegetal en pols)

2

tbsp

black garlic puree

250

g

celeriac, finely diced (brunoise)

As needed:

 

salt

1

bunch

Thai basil

500

g

oil

40

g

yoghurt

40

g

egg white

5

g

sushi vinegar

150

g

basil oil

As needed:

 

salt

8

 

thin slices black Spanish radish

150

g

plain vinegar

50

g

sugar

2

 

lime leaves

150

g

sushi rice

600

ml

water

2

bags

dashi powder (10g)

As needed:

 

salt

As needed:

 

soya sauce (Kikkoman)

   

raw pak choy batonettes

 

 

Barba di Frate (agretti or friar's beard)

 

 

oysterleaf (chopped diagonally)

 

 

green asparagus (chopped diagonally)

 

 

baby micro leeks

 

 

reflex stonecrop (sedum)

Preparation method: grilled hamachi
  • Remove the skin and bones from the hamachi fillet.
  • Cut the fillet into 40g portions.
  • Rub the sesame oil on the hamachi fillets.
  • For the fish marinade, mix the soya sauce, dashi vinegar, dashi powder, fish sauce, and ginger syrup.
  • Use the Xantana to bind the marinade.
  • Place the hamachi fillets covered in sesame oil on a hot grill on one side and turn to create a diamond pattern, Next, cover the fillets with the marinade.
Preparation method: scorched leek bouillon
  • Roast the leeks in the oven until they start to blacken.
  • Cut the roasted leeks into rings, keeping four of the best rings aside for finishing the plate.
  • Add the rest of the leeks and the dashi and garlic to the chicken stock and reduce to half a litre.
  • Strain the bouillon through a passing cloth.
  • Use the potato starch to bind the bouillon.
Preparation method: black sesame seed crémeux
  • Heat the water and the cream and add the peanuts.
  • Use a hand-held blender to blend the mixture and pass through a fine-meshed sieve.
  • Add the remaining ingredients and cook for another two minutes.
  • Pour the crémeux into the desired shape dish.
Preparation method: celeriac and black garlic puree
  • Cook the celeriac in milk and salt.
  • Puree in the blender while still warm.
  • Add two tablespoons of the black garlic puree and season to taste with salt.
Preparation method: Thai basil crème
  • Mix the oil and the basil in a blender.
  • Pass the oil through a fine-meshed sieve.
  • Place the egg white, yoghurt, and sushi vinegar in a mixing bowl and slowly add 150ml of basil oil drop by drop while blending with a hand-held blender.
  • Season to taste with salt.
Preparation method: black Spanish radish parcels
  • Use a meat slicer to slice the black Spanish radish into the thinnest slices possible.
  • Mix the vinegar and sugar and bring to the boil.
  • Cool the vinegar and sugar back down. Once the vinegar and sugar mix has cooled, add the black Spanish radish slices and briefly marinade.
  • Pat the sliced black Spanish radish thoroughly dry with kitchen towel.
  • Pipe some Thai basil crème on the slices and fold into pyramid-shaped parcels.
Preparation method: crispy dashi chips
  • Cook the rice.
  • Finely blend the rice in a blender.
  • Season to taste with soya sauce and salt.
  • Spread out on baking paper in a thin layer and dry the chips in the oven for two hours at 120°C.
Finishing & presentation
  • Finish the plate with the grilled hamachi, sesame seed crémeux, celeriac puree, basil crème, black Spanish radish parcels, and dashi chips.
  • Pour over the bouillon.
  • Garnish the dish with raw pak choy, Barba di Frate, oysterleaf, green asparagus, baby micro leeks, and reflex stonecrop.

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