rezept-basile-dewulf-grilled-mackerel-marlene-granny-smith
starter
Grilled mackerel, stew of cabbages and apple
Preparation
up to 45 min.
difficulty
medium
apple
Granny Smith
Ingredients
serves 4
FISH
  • 2 mackerel

SAUCE
  • 400 g shellfish
  • 2 l white wine
  • thyme garlic bay leaves
  • 100 g ginger
  • 300 gr cream
  • 20 g lemon juice

STEW
  • ¼ Chinese cabbage
  • ¼ white cabbage
  • 200 g sauerkraut
  • 8 Brussels sprouts
  • 1 lemon
  • 1 Granny Smith apple
chef-basile-dewulf
Basile de Wulf
Like a true nomad discovering the art of food and wine, Basile de Wulf has worked in some of Europe’s most prestigious kitchens. His style has been shaped by the experiences that he has gained during his travels. To give us a taste, he has created exclusive dishes for us based around Marlene® apples.
Grilled mackerel, stew of cabbages and granny smith apple, shellfish juice with ginger.
Preparation
Clean the mackerel, grill, or pan fry with oil and salt.

Sauce
In a saucepan add the shellfish with the white wine, garlic, thyme, and bay leaf, and cook for 25 minutes.
Strain the juice and reduce with the cream and ginger.
When the sauce has the right consistency, add the lemon juice.

Stew
Clean the white cabbage, brussels sprout and Chinese cabbage.
Blanch them for about 1m in salted water. Cool directly in ice water.
In a pan, cook the cabbage with a little butter, lemon zest, lemon juice, salt and pepper and then add the raw sauerkraut.
Slice very finely the granny smith apples and season them with lemon juice, sesame seed oil and salt.