Sea Bream with Anchovy-Tarragon Dressing and Beetroot
Serves 4
Ingredients
750g cooked beetroot (try and get an organic brand if you can)
salt and black pepper
olive oil, for dressing
4 Sea Bream fillets (Dorade), about 150g each, skin on
2 packs mixed cresses (shiso purple, pea tendrils)
Anchovy Dressing
6 anchovy fillets, drained
1-2 cloves garlic, peeled and crushed
1-2 Tablespoon white wine vinegar
150 ml olive oil
1 Tablespoon chopped tarragon
Method
Cut the beetroot into cubes. It can be gently heated up in a pan with 2 tablespoons olive oil, salt and pepper.
For the anchovy dressing, put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree. With the motor running, slowly trickle in the olive oil until amalgamated. Transfer the dressing to a bowl and stir in the chopped tarragon.
Remove the pin bones from the sea bream fillets. Heat a frying pan till hot and add a little olive oil. Season the fish fillets with salt and pepper and place them in the hot pan, skin side down. Cook for 3-4 minutes until the skin is crisp. Turn over in the pan, turn the gas off and allow to cook through in the residual heat, about 2 minutes. Alternatively, transfer to a greased baking sheet and finish off in a 180° C oven for a couple of minutes or until the fish is opaque.
To serve, spoon the beetroot around the plates. Place a fish fillet on top and scatter the mixed cresses around. Spoon over the anchovy dressing and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Wine advice: Centanni - Il Borgo
Pizza Bianca
Ingredients
1 1/2 mugs self raising flour
about 1/2 mug luke warm water
8 tablespoons olive oil
1 clove garlic
3 sprigs rosemary
75 g grated Parmesan
75 g grated Provolone
2 medium roseval potato
50 g rocket
6 anchovy fillets
salt and pepper
Method
Preheat the oven to 220 °C. Place the flour, water, a pinch of salt and 2 tablespoons olive oil in a food processor and plus to a smooth dough. This can also be done by hand if you don't have a machine. Leave to rest for 10 minutes. Roll the dough out on a work surface, sprinkling with a little extra flour to prevent the dough from sticking. Drizzle 1 tablespoon olive oil in a frying pan. Roll the dough over a rolling pin and lay it carefully into the pan. Place the pan over medium heat and cook until the dough is cooked through, turning once during the cooking.
Strip the leaves from the rosemary stalks. Rinse the roseval potato and slice as thinly as possible. Peel and finely chop the garlic clove and place in a bowl with 2 tablespoons olive oil, about a third of the rosemary and a pinch of salt. Brush the pizza base with half the garlic oil.
If the frying pan you're using doesn't fit in the oven, transfer the pizza base to an oven tray. Spinkle over the Parmesan, Provolone and remaining rosemary, leaving a 1 cm border.
Divide the finely sliced potato evenly over the pizza and drizzle with the remaining garlic oil. Season with a touch of salt. Place in the oven for about 10 minutes, until the pizza id golden brown and the potatoes are cooked through.
Remove the pan from the oven and sprinkle over the anchovies.
Dress the rocket with olive oil. Top the pizza with the salad, drizzle all with a little extra olive oil and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Mozzarella with Anchovies
Ingredients
2 balls buffalo mozzarella
100 g rocket leaves
about 7 anchovies per person
extra virgin olive oil
salt and pepper
Method
Toss the rocket leaves lightly in a bowl with about 2 tablespoons olive oil and lightly season with salt and pepper.
Divide the rocket salad between 2 plates. Drain the liquid from the mozzarella balls and set them on top of the rocket.
Grind a little black pepper over each mozzarella and lay the anchovies on top. Finish with drizzle of olive oil and serve with some crispy bread.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours