Confit Campari® and Salmon


  • 8 clove fresh garlic

  • 1/2 bunch fresh thyme

  • 1/2 bunch fresh tarragon

  • 2 pounds salmon filet

  • 16 Campari® tomatoes

  • 1 tablespoon whole black peppercorns

  • sea salt for seasoning


Wow your family with the perfect dish for your holiday feast. 

  1. Preheat oven to 225 F

  2. Place garlic and herbs in a loaf pan large enough to fit all ingredients, then add salmon to the centre of the pan. Place tomatoes around the salmon and sprinkle peppercorns around and on top of salmon. Put the pan on a baking tray and bake for 35 minutes.

  3. Remove tray from oven and very gently move tomatoes directly to service platter using a slotted spoon. Using two spatulas, gently move salmon and herbs to platter. Drizzle a couple tablespoons of the oil from the pan over the salmon, as it is infused with the flavor of all the herbs. Sprinkle with sea salt and serve hot.

Chef's Notes

  1. Warning: this fish is very tender and moist… you may never cook fish any other way again.

Sturgeon and Sauerkraut Tart topped with American Sturgeon Caviar



  • 300 grams sauerkraut

  • 20 grams chopped onion

  • 1/2 garlic clove smashed and chopped

  • 15 grams butter

  • 1 teaspoon grape seed oil

  • 150 millilitres dry white wine

  • 8 juniper berries

  • 1 bay leaf

  • some water if needed

Phyllo Dough Tartlet

  • 1 roll of phyllo dough

  • 125 grams clarified butter

  • 12 tartlet molds 7 to 8 cm in diameter

  • 1 cutting ring 12 cm in diameter


  • 4 egg yolks

  • 1/2 medium shallot chopped

  • 250 millilitres dry white wine

  • 100 grams clarified butter

  • 50 grams grape seed oil

  • salt

  • black whole peppercorn (12 kernels cracked)

  • cayenne pepper

  • fresh lemon juice juice only


  • 200 grams hot smoked sturgeon filet

  • 50 grams white sturgeon caviar

  • chopped chives

  • chive blossoms or red veined sorrel


  • smoking gun

  • applewood chips

  • cloche or large wine glass



  1. Rinse the sauerkraut in cold water, drain it in a colander and then press out the excess of water with your hands.

  2. Sweat the onions and garlic in a saucepan with the butter and grape seed oil on medium high heat until translucent; add in the sauerkraut.

  3. Mix it well and toss a couple of times and then add in the white wine, the juniper berries, the bay leaf and a little water if necessary.

  4. Let it cook with a lid on for about an hour or an hour and 15minutes, checking periodically.

  5. Add a little water if necessary during this cooking time.

  6. Take it out and season to taste with salt & pepper. Remove the juniper berries and the bay leaf.

  7. Reserve until further use.

Phyllo Dough Tartlet

  1. Butter each phyllo leaf with the melted clarified butter.

  2. Then stack three leaves on top of each other and press them together.

  3. With the 12 cm ring mold, cut out 6 round discs of dough.

  4. Place the phyllo dough into the tartlet mold and cover and press with another tartlett mold on top of it.

  5. Bake the tartletts in a 180 degree Celsius oven for 8 to 10 minutes until they are nicely golden brown and crispy.

  6. When cooked, take them out and place them upside down on a cookie rack to cool.


  1. Mix the chopped shallots with the wine and black peppercorn and reduce by 1/2 in a saucepan.

  2. Put the egg yolks in a mixing bowl and add in the strained hot wine (warmed to 50 celcius).

  3. Then whisk on a double boilers “bain-marie” until very frothy.

  4. Little by little, add in the hot 65 degree Celsius clarified butter and grape seed oil.

  5. Season to taste and finish with the lemon juice.

  6. Pass through a fine sieve “chinois” and then fill it into an Isi canister and charge with two charges of N2O.

  7. Keep warm in a bain-marie between 60 - 65 degrees Celsius until needed.


  1. Clean up the sturgeon filet and cut into 4mm thick slices and 4 cm in length (3 per tartlet) or a size that fits into the tart shells.

  2. Place on a sizzler platter and cover with a humid towel and heat up “a la minute” in a hot oven for a very short time.

To Finish

  1. In a saucepan, heat the sauerkraut and dry it in on a chinois.

  2. Put it into the tart shells and, pressing it slightly, place 2-3 slices of the sturgeon on top of it.

  3. Flash in a hot oven for about 1 minute to 1 and a 1/2 minutes.

  4. Arrange the tartlets on their respective serving plates.

  5. Take out the Isi canister from the Bain Marie and expel about 20 gr of sabayon on top of each tart.

  6. Finish with a nice quenelle of caviar, chopped chives, chive blossoms (or a red veined sorel leaf) and then smoke the wine glasses and place them on top of each tart.

  7. Take off the glass in front of the guest.


  1. Bake fish in oven at 180°C for 15 minutes.

Samke Hara Sauce

  1. To make sauce, mix the tahini with water, add garlic and lemon juice. This should make a thick paste.

  2. Add remaining ingredients and mix.

  3. Remove fish from oven and put on plate, spoon sauce over the top and serve.


  1. Drain water from dried chillies and place in a food processor with all the ingredients except olive oil.

  2. Add the oil while the processor is running until the mixture has formed a paste.

  3. For smoother consistency, add more oil.

Whole Baked Baby Snapper with Pistachio and Samke Hara Sauce


  • 1 medium sized snapper scaled and cleaned

Samke Hara Sauce

  • 2 tablespoons tahini

  • 2 tablespoons lemon juice

  • 1/4 tablespoon harissa see below

  • 2 tablespoons pistachios crushed

  • 2 tablespoons cold water

  • 2 clove garlic mashed

  • 1/2 red capsicum

  • 1/2 bunch coriander chopped


  • 200 grams roast capsicum

  • 100 grams dried chillies soaked in hot water for 1 hour

  • 200 grams fresh birdseye chilli stems removed

  • 4 clove garlic peeled

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon sea salt

  • 200 millilitres olive oil

Apple Tarte Tatin with Chambord Syrup and Cinnamon Cream


Chambord Syrup

  • 1 1/2 cups raspberries fresh or frozen

  • 3/4 cup icing sugar

  • 2 shots Chambord liqueur brandy or any berry liqueur can be used


  • 8 granny smith apples peeled cored and cut into thin circles

  • 125 grams unsalted butter

  • 2 tablespoons unsalted butter extra

  • 60 grams brown sugar

  • 60 grams caster sugar

  • 1 sheet puff pastry frozen

Cinnamon Cream

  • 1/2 cup cream

  • 1 teaspoon icing sugar

  • 2 teaspoons ground cinnamon


Chambord Syrup

  1. Pour the Chambord into a saucepan and place over medium heat.

  2. Add the berries and sugar.

  3. Bring to the boil and crush the berries with a wooden spoon.

  4. Reduce to a low simmer and allow to cook for 10 minutes.

  5. Remove and allow to cool slightly.

  6. Blend the mixture in a blender for about 1 minute.

  7. Strain through a medium-fine sieve and stir it through with a spoon.

  8. Discard the pulp and place the syrup in the refrigerator.


  1. Preheat oven to 225 degrees (435 Fahrenheit)

  2. In a flat bottomed oven safe fry pan, melt the 125 grams (2 oz) of butter over medium heat.

  3. Add the sugars and turn the heat up to high.

  4. Allow the sugar to slightly caramelize (approx 5 minutes) and remove from the heat.

  5. Carefully lay the apple rings into the caramelized sugar and continue laying apple rings atop one another until the pan or dish is full.

  6. Replace the pan to the stove top and cook gently over medium heat for approximately 15 minutes, keep an eye on it as the apples can quickly burn.

  7. While it cooks defrost the puff pastry and cut it into the largest circle possible

  8. Remove the pan from the heat and allow it to cool slightly.

  9. Once the apples have cooled, cover them with the puff pastry and tuck in the edges.

  10. Melt the remaining butter and brush the pastry with it.

  11. Bake in the oven for 15-20 minutes or until the crust is golden.

  12. Remove and allow to cool slightly.

  13. Gently run a paring knife around the edge of the tart to separate any stuck bits.

  14. Place a large plate or serving platter on top of the tart and carefully invert and turn the tart out onto the platter.

Cinnamon Cream

  1. Whip the cream with the cinnamon and sugar until soft but stable.

Cured Salmon


  • 1 kilogram salmon fillet scaled, pin bones removed, skin on

  • 50 grams granulated sugar

  • 100 grams sea salt

  • 10 grams black peppercorns crushed

  • 1 bunch dill leaves only

  • 2 piece lemon juice and grated zest


This recipe is a staple in many kitchens and really an old way of preserving the freshly caught fish. It is all based on the marriage of salt and sugar, which will cure the salmon or any other fish for that matter, and therefore preserve it. In general you can not go wrong when applying a 2:1 ratio salt over sugar when curing any fish. The time of the curing process although is quite essential and depends very much on the thickness of the fish fillet to be cured. Smoked salmon, especially from farmed salmon, is often quite fatty, but curing the salmon fillet removes a lot of the fatty structures in the meat and the resulting cured salmon is leaner, easier to cut and a delight to eat.

  1. In a bowl, mix the sugar, salt, dill and lemon zest.

  2. Lay the salmon fillet into a deep dish (it will loose water and therefore you want to ensure that the fish is in a deep dish and can hold the resulting brine).

  3. Sprinkle with the lemon juice and then pack tightly with the sugar-salt mixture.

  4. Place in the refrigerator and let marinate for at least 36 hours.

  5. Remove the fish from the brine and wash thoroughly. At this stage the cured salmon is ready for serving but can easily be wrapped in plastic foil and kept in the refrigerator for a up to 5 days.

Note There are some interesting flavors that can be added to the curing process. You must ensure however, that the 2:1 ratio of salt and sugar will not be altered. Vodka or Aquavit can be added to the brine - very “Nordic” chic; Szechuan pepper or fresh or pickled ginger or sake for Asian taste nuances; double the amount of dill, juniper berries and allspice for Scandinavian authenticity and more.

Avocado and Crab Napoleon



  • 2 kilograms crabs fresh

  • 50 grams butter

  • 5 leaves basil cut into strips

  • salt

  • white pepper

Parmesan Crisps

  • 1 cup parmesan cheese finely grated

Avocado Salad

  • 3 ripe avocados peeled and cut into cubes

  • 3 sun-dried tomatoes in oil chopped

  • 1 medium red onion chopped

  • 3 spring onions chopped

  • 1/2 cup mint and coriander leaves

  • 1 teaspoon Dijon mustard heaped

  • 1 clove garlic minced

  • 1 lemon juice only

  • salt

  • black pepper


Cleaning Crabs

  1. Flip up the "apron" at the back of the shell, and use your thumb to break it off.

  2. Stick your thumb into the hole left from removing the apron, and lift up gently but firmly, to fully remove the carapace.

  3. Remove and discard the spongy, inedible gills from either side of the body.

  4. Also crack and remove the mandibles (mouthparts) at the front of the crab.

  5. Rinse all of the greenish-brown goo out of the body so that you are left with only shell and tasty meat.

  6. Turn the crab upside down, grip it on either side, and crack it in two.

  7. Squeeze out the meat from each half.

Parmesan Crisps

  1. Preheat the oven to medium-low (160C/325F/gas 3).

  2. Lay a baking tray with a sheet of greaseproof paper.

  3. Shape 8 flat rounds of grated cheese on the paper, spacing them from each other.

  4. Bake for about 6 minutes, until the rounds are golden.

  5. Peel them off the paper while they are still warm and set aside. (You can make the crisps ahead of time and keep them for two days in an air-tight container.)

Avocado Salad

  1. Mix together all the ingredients for the salad and season with salt and pepper.


  1. Melt the butter in a sauté pan.

  2. Add the crab meat and sauté over a low flame, stirring.

  3. Add the basil, season with salt and pepper and continue sautéing while stirring until the crab meat becomes white.

  4. Remove from the heat and cool to room temperature.

To Serve

  1. Divide two-thirds of the avocado salad among 4 serving plates.

  2. Lay 4 parmesan crisps over the salad, and top them with the crab meat.

  3. Lay the remaining 4 crisps on top of the crab meat, and top them with the remaining avocado salad.

  4. Sprinkle some of the dried tomato oil around the Napoleons and serve.


Halibut works well with this dish, but the garnishes are very versatile and would work with most fish, especially Seabass or Turbot. The marinade is a great recipe and works with lots of different vegetables, and is particularly enhanced by using local honey, ours is from Brancaster. We use a lot of fresh sorrel; it grows really well in our herb garden and is definitely a good one to plant at home.


  1. Combine all marinade ingredients and bring to the boil, add all vegetables and take off the heat, allow them to cool in the liquid.


  1. Combine and purée all of the ingredients in a blender, mix until it is smooth, pass this through a fine mesh sieve, season with salt to taste.


  1. Pre heat the oven to 200c.

  2. Heat a non-stick frying pan until hot, add a little rapeseed oil and place the halibut in the pan, skin side up and turn down to a low to medium heat, leave the halibut until it is golden brown underneath, then turn onto a baking tray, skin side down.

  3. Season it with Maldon salt and put a small knob of butter on top of it, cook it in oven for 1-2 minutes, when you are able to peel the skin easily off, the Halibut is perfectly cooked.

To Serve

  1. Bring the vegetables up to the boil, smear avocado on the base of the plate, add the sorrel leaves, then place the warm vegetables on the plate and top with the halibut, finish with slices of raw beetroot.

Halibut, Honey Soused Vegetables, Avocado Purée, Sorrel



  • 4 x 125 grams halibut fillet

  • 1 dash rapeseed oil

  • 1 knob butter

  • maldon salt


  • 8 baby turnips (½ cm of green left on

  • 8 round radishes

  • 8 small cauliflower florets same size as radishes

  • 1 medium red onion quartered into 'petals'

  • 1 carrot sliced into 'buttons' 2mm thick


  • 300 grams white wine vinegar

  • 500 millilitres water

  • 250 grams local honey

  • 1/2 lemon juice only

  • 1 pinch salt


  • 150 grams Hellman's mayonnaise

  • 150 grams crème fraîche

  • 40 grams lime juice

  • 2 avocados peeled and stone removed

  • 10 grams wasabi paste

  • salt to taste


  • 8 leaves sorrel washed

  • 1 golden beetroot very thinly sliced

  • 1 candied beetroot very thinly sliced