Gastronomixs

Skate wing fillet with pumpkin, cumin, apple, and vadouvan

Our guest chef this month is Edwin Kats of Noble* restaurant in 's-Hertogenbosch. Edwin has already built an impressive career for himself. When he was 25, he was the youngest chef to be awarded the title SVH Meesterkok (SVH master chef), the highest title a Dutch chef can be awarded. He has worked for restaurants such as De Swaen, Vermeer, and La Rive as well as gaining experience in restaurants abroad. In 2008 he started working for InterContinental Hotels as executive chef and was responsible for the culinary operations of hotels in Lebanon and China. Since 2013 he has been putting this international experience to use in his own restaurant. In 2016 Noble was awarded its first Michelin star. Edwin has also brought out two books, including Het groot culinair croquettenboek (The Big Book of Croquettes).

In his kitchen, Edwin creates smaller dishes that can be shared by his guests. He cooks with global influences and subtle flavour combinations, using pure ingredients and authentic methods. He is currently working on a new concept: Noble Kitchen. This restaurant, which seats 80, will be opened in spring 2018 on a golf course just outside 's-Hertogenbosch. His second restaurant will be based on a different concept in which the food will feature more Asian influences.

Creation by Edwin Kats, Noble*, ‘s-Hertogenbosch.

Skate wing fillet with pumpkin, cumin, apple, and vadouvan

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Ingredients

2

kg

butternut squash

1

sprig

rosemary

500

ml

cream

600

g

butternut squash

1

 

white onion

2

cloves

garlic

8

g

cumin

2

g

curry powder

1

 

Granny Smith apple

50 

ml

white wine

100

ml

chicken fond

200

g

quinoa

30

g

cumin

200

ml

milk

150

ml

cream

12

g

vadouvan

800

ml

chicken fond reduced to 300ml

200

ml

fish fumet

30

g

vadouvan

600

ml

extra virgin olive oil

8

g

salt

4x60

g

skate wing fillets

12

 

sweet and sour pumpkin circles

12

leaves

land cress

Preparation method: pumpkin crème
  • Peel and cut the pumpkin into 2x2cm cubes.
  • Roast them in the oven at 145˚C for around 45-60 minutes or until all the cubes are a uniform, golden brown colour.
  • Place the pumpkin cubes in a pan with the rosemary and cream and cook, while stirring continuously, until you have a thick mixture.
  • Blend the mixture in a blender until smooth.
Preparation method: pumpkin compote
  • Cut the pumpkin into uniform 1x1cm cubes.
  • Finely chop the onion and the garlic.
  • Gently fry the onion and garlic in a pan with a little olive oil.
  • Add the cumin and curry powder and allow to sweat.
  • Add the pumpkin and stir the mixture regularly.
  • Peel and quarter the apple and add to the mixture.
  • Deglaze with the liquid and leave to gently braise until almost all the liquid has been reduced.
  • Stir a couple more times for a finer texture.
  • Season to taste with salt and pepper.
Preparation method: cumin crisp
  • Cook the quinoa.
  • Gently fry the cumin in a little oil.
  • Add the quinoa together with a little of the cooking liquid.
  • Blend the mixture in a thermo blender until smooth.
  • Spread out on a baking sheet.
  • Leave to dry.
  • Deep fry at 180˚C just before serving until golden brown.
Preparation method: vadouvan jus
  • Gently fry the vadouvan in a pan.
  • Add the liquid.
  • Leave to infuse on a low heat for 30-45 minutes.
  • Pour the sauce through a sieve and leave to reduce to the desired consistency.
Preparation method: vadouvan oil
  • Place all the ingredients in a vacuum bag and pull vacuum.
  • Leave to steam at 90˚C for 45 minutes. 
Finishing & presentation
  • Fry the skate wing fillets just before serving.
  • Place one spoonful of pumpkin crème on a plate.
  • Place a quenelle of pumpkin compote next to it.
  • Arrange three slices of sweet and sour pumpkin circles and three leaves of land cress on top.
  • Add two cumin crisps and drizzle with a little vadouvan oil.
  • Froth up the jus so that you have at least one spoonful per plate.
  • Place the skate wing fillet on the plate and serve immediately.

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