Delicious huge turbot, caviar & sour cream at 2 Michelin star Colette De Vijvers, Averbode

[Music] [Applause] [Music] welcome wbp stars my name is tester flute from restaurant called de vevers in avermoden welcome in our new spot in avarborda i have here a really nice turbot from 8 kilos from our north sea coat so this is one of the most yeah nicest and freshest and best fish for me and i really love to work with this type of fish and now i'm gonna put them cut them for you and i'm gonna prepare them with some potato sour cream and caviar one of our signature dishes come and enjoy at first we're gonna cut the turbot and we're gonna make some fillets of it as you see it's a really nice big fish and the most of the flavor it's now and it's now really the good season for this type of fish first i'm going to prepare my fish so i can take off really nicely and correct the fillets of this big turbot [Music] now we're gonna take off the first phillips i'm gonna search the middle [Music] [Music] now we're gonna take off really nicely and from the tail to the head cutting through the [Music] [Music] do this really carefully so we don't open the fillet of the fish and then we have our nicely thick fillets [Music] for the other three fillets it's the same as we do for the first one [Music] we all also can keep them the big fillets [Music] together and then we can make a preparation that we grill them on our grill now it's also the season of the porcini mushrooms and it's also a good vegetable comparing with this nice turbot fish as you see then we can turn over the fish around the head good in the corner cut it through [Music] now you see good how it how he's going so [Music] especially this fish is from our north sea coast so for us it's like our home fish and we use it the whole year and we give it through the year with several different preparations and garnier [Music] so [Music] so you see there is not that much eggs in it cut it off here and now we have back our four fillets of our turbos just a little bit water on my knife so it's not sticky it's a little bit the japanese style of the sashimi and then i'm going to take off the whole skin once we don't have any loose lust of the fish taking off the beard like this now for this preparation i'm gonna put we're gonna cut a nice piece out of it this is for the menu [Music] we have a nice piece of turbot that we now gonna prepare with a mashed potato with some veal chew sauce caviar and sour cream sauce with vodka the color of the meat of the tarpon turbot you see it's really nicely white and that's how you want it it's an example of quality we put our turbot on the plancha and we're gonna color him in the boat size afterwards we're gonna finish him in a pan with some butter i like it when he has a really nice [Music] this now we put a little piece of fresh butter garlic [Music] now it's [Music] gonna leave it a little bit browning and the butter is starting to caramelize [Music] we're going to put the fish for four minutes so here we have some confits potatoes holy comfort in butter [Music] when they were ready in the butter we take out and we leave them rest then we have some veal sauce [Music] some poached shallots fresh parsley [Music] and fresh cut chives green herbs [Music] and dissolve this isn't it good with some pepper a little bit of salt [Music] and this is our base of our dish to finish we have some sour cream where we put in some vodka some lemon zest pepper and salt [Music] i'm gonna fill up [Music] nicely in this ring [Music] [Music] like this we keep it just till the turbot is ready we make a notification sauce we take one two three four five spoons lemon juice [Music] [Music] but we have to be careful because we're going to finish the dish [Music] with our imperial heritage coletta versus to start [Music] we take some really nice black pearls [Music] and we really carefully without stretching them [Music] we have a really light nice black and white sauce [Music] we have our turbot coming out of the oven really nice caramelized butter [Music] nicely golden brown a little bit of flour the cell [Music] the turbot will be inside still a little bit moist and juicy taking out of the ring [Music] putting on our turbot and finishing the whole [Music] dish with another top canal [Music] of our caveat this is one of our signature dishes turbot from the north sea mashed potatoes with fiji and a sour cream sauce with caviar

Channel: wbpstarscom

Views: 25,309

Keywords: Executive Chef, chef, head chef, restaurant, fine dining, wbpstars.com, wbpstars, wbp stars, food, cooking, kitchen, recipe, recipes, haute cuisine, cuisine, Michelin, star, Michelin star, Chef Patron, Chef de Cuisine, cook, sommelier, wbp, gastronomy, gourmet, top list, pastry, sous, reviews, review, restaurant review, luxury, travel, Colette De Vijvers, Thijs Vervloet, Turbot, Caviar, NorthSea turbot, restaurant colette, turbot michelin star, turbot with caviar, turbot recipe, turbot recipes baked

Id: dNa3iE4Ozds

Length: 13min 59sec (839 seconds)

Published: Sat Apr 23 2022