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Pike-perch, radish, asparagus, green pea & beetroot

This dish is by Erwin Grijssen, culinary advisor at HANOS Amsterdam.

 

Erwin enjoys working with vegetables, grains, and legumes, especially in the spring. Spring brings us asparagus and purslane, which really makes Erwin happy! As a culinary advisor, he loves to inspire our customers with
new and local products! 

The dish consists of:

  • pea cream
  • watercress oil
  • radish
  • asparagus
  • pike-perch
  • beetroot

Ingredients

Olive oil
Peas

300mlGrape seed oil
1bunch of watercress

Radish
Sushi vinegar

Olive oil
Asparagus
Salt

pike-perch

red wine vinegar
Red beet

Preparation

  1. Blanch the peas briefly in plenty of boiling water and immediately cool in ice water.
  2. Blend until smooth and finish with a little olive oil.
  3. Now pass the purée through a fine mesh sieve and store in a squeeze bottle in the fridge.

  1. Blend the watercress finely with the grapeseed oil.
  2. Heat to 60°C and then strain through a muslin cloth.
  3. Store in a squeeze bottle.

  1. Cut the radish into the desired shape using a Chinese mandoline.
  2. Brush the radish slices with the sushi su.

  1. Use a peeler to cut long ribbons from the asparagus.
  2. Brush them with olive oil and sprinkle with salt.

  1. Heat a pan until it starts to smoke.
  2. Add a drop of fat and sear the pike-perch until it is brown and crispy.

  1. Cut the beet into the desired shape and brush with the red wine vinegar.

  1. Place the plate on a spinner