Salmon with Basil Aioli, Green Asparagus and Purslane

A wonderful date night dinner. Serve with a glass of chilled white wine and the evening is set.


Serves 2

2 salmon fillets
10 green asparagus
50g purslane
1 small bunch  basil
1 clove garlic
4 tablespoons olive oil
4 tablespoons mayonnaise
salt and pepper

Place the mayonnaise in a small bowl with the basil leaves. Finely chop the garlic clove, also adding it to the bowl and blend with a stick blender until smooth (alternatively, finely chop the basil and stir through the mayonnaise). Season with salt and pepper.

Discard the hard ends of the asparagus. Heat a grill pan on medium heat. Drizzle the asparagus with 2 tablespoons olive oil, salt and pepper and lay in the grill pan. Grill for about 5 minutes turning every so often.

Heat a frying pan with 2 tablespoons olive oil on medium-high heat. Season the salmon fillets with salt and pepper and fry for 3 minutes on each side until golden brown.

Mix the purslane through the warm asparagus. Divide between 2 plates, placing the salmon on top. Serve the basil aioli on the side.


voor 2 personen

2 zalmfilets
10 groene asperges
50g postelein
1 klein bosje basilicum
1 teentje knoflook
4 eetlepels olijfolie
4 eetlepels mayonaise
zout en peper

Doe de mayonaise in een kommetje met de basilicum blaadjes. Hak het knoflookteentje fijn, voeg toe aan het kommetje en pureer met een staafmixer (of hak de basilicum fijn en meng dit door de mayonaise heen). Breng op smaak met zout en peper.

Verwijder de harde eindstukjes van de asperges. Verwarm een grillpan op medium vuur. Besprenkel de asperges met 2 eetlepels olijfolie, wat zout en peper en leg ze in de grillpan. Grill ze voor 5 minuten en keer ze af en toe om.

Verhit een koekenpan met 2 eetlepels olijfolie op medium hoog vuur. Bestrooi de zalmfilets met zout en peper en bak de zalm in 3 minuten aan elke kant goudbruin.

Meng de postelein door de warme asperges. Verdeel over 2 borden en plaats de zalm er boven op met een lepel basilicum aioli er naast.

Lentil Salad with Avocado and Goats Cheese

A delicious salad which combines both the end of winter and beginning of spring.

Serves 2

200g puy lentils
1 shallot
2 cloves garlic
1 bunch carrots
2 sticks celery
1,5 teaspoons caraway seeds
3 sprigs thyme
2 avocado's
1oo g soft goats cheese
75 g purslane
7 tablespoons olive oil
2 tablespoons red wine- or sherry vinegar
Salt and pepper

Preheat an oven to 230° C. Finely chop 1 carrot, the shallot, garlic cloves and celery sticks. Peel the remaining carrots and cut lengthways in half. Place on a roasting tray with 3 tablespoons olive oil, salt, pepper and the caraway seeds and roast for 15 minutes.
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallot, carrot and celery for 5 minutes. Add the garlic and fry for a further 1 minute. Add the thyme and lentils and enough water until the lentils are covered. Bring to the boil and simmer gently for about 15 minutes until the lentils are al dente.
Drain off any excess liquid and return the lentils to the pan. Season with 2 tablespoon olive oil, 2 tablespoons red wine – or sherry vinegar, salt and pepper. Set aside to cool off slightly.
Peel the avocado's and slice thinly. Crumble the goat’s cheese and remove any hard stalks from the purslane.
Mix the purslane through the lentils and spoon on to a plate. Place the sliced avocado on the side and top with the roasted carrots. Sprinkle over the crumbled goats cheese and serve.

Bilder & de Clercq's new recipes week 32

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Sundried tomato ravioliMeatballs w:purslane mashChicken w:swiss chard