Salade van Zeebaars in kleikorst met Willem Hiele
Quite often people ask who my food heroes are, who I look up to or where I get my inspiration from. Niklas Ekstedt has been quite high on this list for quite some time now. A year ago, however, I discovered that we have our own fire fighting Viking in West Flanders. Chef Willem Hiele has been praised by many a star chief in recent years, but passionately sails his own course… Pure, wild, hospitable, gentle and with a serious dose of nostalgia for his childhood. Getting the chance to prepare a dish for Tendense’s TV together with him is an indescribable experience. In a clay workshop with Willem Hiele we made a sea bass in clay crust in the Pizza oven. In this post I try to give you an idea of the atmosphere with the accompanying dish.
Disclaimer: post in collaboration with @tendens.tv
- 1 sea bass cleaned
- fennel leaves
- lemon verbena
- Cauliflower florets from overgrown cauliflowers or ordinary
- green asparagus
- 1 handful of sorrel
- 1/2 handful of lemon verbena
- 1/2 handful of fennel leaves
- Fermented tomato can be replaced by regular tomato but is different in taste experience
- 2 tbsp Basil oil
- Fresh organic tomatoes
- water until it is completely submerged
- 2 % salt of the total weight of water + tomato
- 100 ml light olive oil
- 20 gr. basil
Weigh the weight of your fermenting jar and fill it with the tomatoes and add water until the tomatoes are completely submerged. Weigh the difference in weight.
Drain the water and mix it with 2% of the just weighed total in salt. Dissolve the salt in the water and pour back into the clean weck jar over the tomatoes.
Place the water lock on the weckpot and place it in a warm (25-30°C) dark place for at least 3 weeks. In this recipe fermented tomato of 1 year old was used.
Heat up the oil and lightly heat it up at a low temperature fire(+-80°C) and add the basil.
Let the oil infuse with the basil for +- 1 hour.
Remove the basil leaves and pour the oil into a sterile bottle.
Fill the abdominal cavity of the cleaned sea bass with leaves of sorrel, lemon verbena and leaves of fennel (or fennel).
Place the rest of this foliage on baking paper and roll it around the sea bass. In this way you can create a steam oven with herbs inside the pizza oven or BBQ.
Roll out the clay and place the package on the clay (+-1/2cm). Then wrap the sea bass in herbs in the clay and place for +-20 minutes (depending on the size of the sea bass) in the hot pizza oven (+-300°C).
Carefully take the sea bass in clay crust out of the oven and gently tap the clay open. Remove the foliage and serve the sea bass with the salad.
Lightly drizzle the cauliflower florets and asparagus with oil and sprinkle with salt. Grill over medium heat until slightly charred.
Spread the sorrel, lemon verbena over the plate and place flakes of sea bass in clay crust on top. Also place pieces of fermented tomato between the sea bass pieces.
Place the grilled cauliflower and asparagus on top and add the fennel leaves.
Finish with 1 tablespoon of the juice of the fermented tomato and basil oil to taste.