Gastronomixs

River bass, fennel chlorophyll and a shallot and pork belly jus

When we decided to launch Gastronomix worldwide, it made complete sense to invite Jonnie Boer to be one of our guest chefs. He has been at the pinnacle of Dutch gastronomy for years and has been crowned with three Michelin stars. His pure style of cooking has not gone unnoticed abroad and he has rightly earned his place at number 29 on the prestigious list of 'The world’s 50 best restaurants'! His ‘Cuisine Pure’ is a source of inspiration for at least two generations of chefs, making him by far the most imitated chef of the Netherlands. However, Jonnie loves to share his knowledge and he strongly believes in the synergy that can be created when chefs build on one another's ideas. If you want to understand Jonnie's style, you need to know more about his life in Giethoorn. As a child he spent much of his time outdoors, especially on and around the abundant waters of Giethoorn and its varied countryside. This was his playground and is reflected in the dishes he creates. Many of his childhood memories form the very foundation of his creations and many of the ingredients stem from his 'backyard'.

The main ingredient in this composition is river bass, a fish that is hardly used in cooking in the Netherlands. The river bass has a rich flavour and Jonnie likes to combine it with bacon to create the right balance. The baked apple is reminiscent of the apple treacle that Jonnie combined earlier with pike perch. The composition is supported by the fennel chlorophyll, with the crunchy young fennel, sake cream and shallot jus used to further enhance the dish.

Creation by Jonnie Boer, De Librije*** restaurant, Zwolle, the Netherlands.

River bass, fennel chlorophyll and a shallot and pork belly jus

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Ingredients

30

g

pork belly lardo

1

l

plain vinegar

660

g

water

330

g

sugar

10

 

peppercorns

5

 

star anise

3

 

bay leaves

1

 

whole red chilli pepper

 

 

young fennel

 

 

iced water

 

 

olive oil

 

 

lime, zest

 

 

salt

2

dl

celeriac stock

2

dl

cockle liquid

 

 

white balsamic vinegar

 

 

Noilly Prat

 

 

lemon juice

½

l

juiced fennel foliage

 

 

xantana

 

 

salt

 

 

apple, Granny Smith

 

 

beurre noisette

 

 

lime juice

 

 

river bass

 

 

olive oil

 

 

salt

500

g

red onions, cleaned

1

dl

olive oil

2

sprigs

thyme

2

sprigs

rosemary

2

 

cloves of garlic

 

 

sushi vinegar

 

 

lemon juice

 

 

olive oil

 

 

salt

400

g

sake

800

g

yoghurt

200

g

sunflower oil

200

g

egg whites

1

 

lemon

600

g

milk

25

g

agar agar

5

kg

shallots

15

g

peppercorns

3

 

bay leaves

¼

bottle

Noilly Prat

1

l

veal jus

7

l

chicken stock

 

 

beurre noisette, left over from the baked apple

Preparation method: river bass
  • Descale the bass, remove the backbone and remove the smaller bones.
  • Cut away the abdominal wall. Rub the skin of the bass with olive oil and char the skin with the kitchen blowtorch until cooked.
  • Bake the fish with olive oil and salt in an oven at 120°C for approx. 3 minutes.
Preparation method: pork belly lardo
  • Make the sweet and sour liquid by mixing all the ingredients except for the pork belly. Bring to the boil and then leave to cool.
  • Finely dice the pork belly (brunoise) and place it in the sweet and sour liquid. 
Preparation method: fennel juice
  • Mix all the ingredients together, bind with the xantana, and season to taste.
Preparation method: young fennel
  • Thinly slice the fennel with a food slicer and place in iced water.
  • Remove the fennel from the iced water just before serving and marinate with the olive oil, lime zest and salt. 
Preparation method: onions
  • Put the onions, olive oil, salt, thyme, rosemary and garlic in a vacuum sealer bag and cook it in the Roner at 60°C for 3 hours.
  • Drain the contents and cut into small pieces.
  • Brown the onions with the kitchen blowtorch until you have a lovely brown colour and then marinate the onions in the sushi vinegar, lemon juice, olive oil and salt.
Preparation method: baked apple
  • Cut the apple into quarters around the core.
  • Place the apple in a vacuum sealer bag with lime juice and evacuate.
  • Set the bag aside for an hour. Open the bag, pour out the juice of the apple and add the beurre noisette to the apple.
  • Evacuate once more. Put the bag in the Roner at 60°C for 1 hour.
  • Take out the apple and leave it to cool.
  • Brown the apple nice and brown with a kitchen blowtorch and cut it into slices.
  • Keep the ‘apple beurre noisette’ for the shallot jus.
Preparation method: shallot jus
  • Finely chop the shallots and slowly caramelise them in a pan with a little oil.
  • Add the herbs, Noilly Prat and chicken stock and reduce slightly.
  • Add the veal jus and cook until reduced to 3 litres.
  • Pour the jus through a passing cloth and then reduce, together with the apple, beurre noisette and butter, until it reaches the required consistency. Season to taste with white balsamic vinegar.
Preparation method: sake cream
  • Mix the sake, yoghurt, egg white, and lemon and then slowly add the oil.
  • Bring the milk and the agar agar to the boil and cook for at least 1 minute. Carefully add it to the sake and yoghurt mixture and allow to cool.
  • When it has cooled off sufficiently, mix it in the blender again until you have a smooth mixture.
Finishing & presentation
  • Heat the lardo in the shallot jus.
  • Arrange the plate with all the components.

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