The North Sea also has its seasons! From March to June, the best spring fish and shellfish are original.
The North Sea Chefs Association regularly holds actions with its members and fishermen to raise public awareness of North Sea fishing and to draw attention to unfamiliar and unwanted fish species. Their slogan: “We must eat what the fisherman catches, not let him catch what we want to eat.”
The North Sea is also rich in diversity: there are still 53 species of fish living there. However, in Belgium, most of the fish consumed still comes from abroad: 42% of imported fish products come from outside the European Union …
In the spring, the best seasonal fish and shellfish are mushrooms, mushrooms and bats.
hawthorn
One of the favorite fish of chef Matthieu Beudaert (Table d’Amis restaurant): “With seed seed, or as it is more often called seed, the possibilities are many. You can prepare the fish like cod. And it suits smoking well. “I like to combine different techniques, the freedom that this fish offers is amazing. »
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Whelks or whelks are sea snails. It is a delicious crustacean that deserves more attention. “Make the whelk again” is the spontaneous expression of Michael Vanderhaeghe, chef of the restaurant Hostellerie Saint-Nicolas: “The structure of squid meat is similar to that of squid, with a softer taste, like that of crab. “Tips: Animals are even better when you cook them in their own juice.”
fruit sticks
This small shark species is very suitable for consumption. It is often confused with eel, but canine fish is a much weaker fish. “Apart from a very pleasant taste, the dog fish is also a bit gelatinous,” explains Maarten Bouckaert from the Castor restaurant. “Which gives it a nice structure. I prefer to fry it with the remaining fish, or let the fillets cook for a while in the oven. ”
Original recipe: pasta with bites
Ingredients for 4 people : • 250 gr cooked particles • 500 gr pasta (linguine or tagliatelle) • 1 finely chopped onion • ½ garlic clove, crushed • 1 cup butter • 1 plate mussel juice or white wine • 100 ml cream • 100 g sun-dried tomatoes • Slightly scratched • 1 tablespoon finely chopped parsley • 100 g peeled northern shrimp • Lemon peel • Lemon juice, to your liking • Salt and pepper to taste
Preparation : Buy your cooked skulls from your fishmonger or cook fresh animals in a broth. Remove the boiled tickets from their shells and chop them finely.
Then heat a large pot of salted water on the stove and cook the pasta al dente.
Meanwhile, in a pan melt a piece of butter and sauté the onion and garlic. Add the finely chopped dumplings and let them simmer a bit.
Coat the pan with mussel juice or white wine. Let it decrease for a few moments, then add a good dose of cream to the mixture. Boil everything until you get a thick and homogeneous sauce. Arrange them with salt, pepper and a little lemon juice.
Add the cooked pasta and mix in the sauce. Make sure the sauce goes well with the pasta. Mix everything together and with a spatula or fork place the dish on a plate.
Finally we throw the remaining sauce on the plate. Do not forget to decorate everything with a little dried tomatoes, parsley as well as mushrooms, some shrimp and a lime peel.
