Turbot with cockles, broccoli and algae

Name: Turbot with cockles, broccoli and algae
Ingredients: 50 g Spinach; 0.5 units.items woodruff; 100 g Algae powder; 2 units.items turbot; 100 g Cream; Cockles; 100 g pine nuts; 550 g Water; 200 g Tapioca flour; splash of egg white; Milk; Broccoli; 110 g Egg white; anise liqueur; Oil; white vegetables; 25 g Sushi vinegar; Lemongrass; Butter; 80 g Yogurt; Sunflower oil; algae powder to taste

This beautiful recipe by Dennis van den Beld with turbot with cockles, broccoli, algae, and salty vegetables.

Especially for HANOS, Dennis van den Beld (chef of restaurant Het Roode Koper and member of the Culinary Team NL) created four fantastic autumn dishes with products from this season.

Ingredients

50gSpinach

2units.itemsturbot

100gCream

splash of egg white

100gAlgae powder

100gpine nuts

550gWater

200gTapioca flour

0.5units.itemswoodruff

Cockles

Milk

anise liqueur

Oil

white vegetables

Lemongrass

Butter

110gEgg white

25gSushi vinegar

80gYogurt

Sunflower oil

algae powder to taste

Broccoli

Preparation

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Turbot with cockles, broccoli and algae

Ingredients

Turbot

Crispy algae

Cockles

Algae cream

Broccoli

Preparation

Turbot

Crispy algae

Cockles

Algae cream

Broccoli

Featured products in this recipe

Featured products in this recipe