Pike in beer
Ingredients: 200 gr pike per person, 1 fish bouillon, 2 dl good Belgian lager beer, all spice fish mixture, parsley, 1 tbs fennel seeds, 1 teaspoon of estragon, 4 tbs sour cream, salt and pepper to taste
Directions: Pour the beer into a casserole with the fish bouillon. Season beer with fennel seeds and estragon. After five minutes stir sour cream into beer bouillon and bring to boil. Put aside.
Meanwhile grill the pike on the usual way with the spices or with some herbs. Serve the grilled pike with the beer sauce and with fresh baguettes.
Salmon filet with Chinese cabbage
Ingredients: 4 slices of fresh salmon filets, half of a Chinese cabbage, 100 gr smoked ham/bacon, juice of a half lemon, 2 tbs oil, 2 tbs hazelnut oil, salt and pepper to taste
Directions: Sauté the chopped (julienned) cabbage in the hazelnut oil for 15 minutes.
Pour over white wine and add cream and lemon juice (the half of the lemon).
When the cabbage is tender, fry the smoked ham. Wait until it releases its own fat. Add to cabbage.
Fry the salmon, flavor with salt and pepper.
Place salmon on a plate, surround with the cabbage. Serve with fried chips.