A few months ago I was biking around town for some photoshoots, when I ran into Felix. We met a few years ago through mutual friends, when he told me about his catering business. Two foodies running into each other leads to coffee and (surprise, surprise) food-talk! As we were chatting about Amsterdam eateries and the challenge of running a catering business while flying around the world (yes, he also works as a flight attendant..busy guy!) I pitched to photograph and write about his passion for food. Nothing, however, could’ve prepared me for the spectacular day in Felix’s kitchen..
He picked me up in Amsterdam, as we were going to his hometown. You know that you’re with a food aficionado when your recipe photoshoot kicks off at the local market, to buy the freshest produce and seafood for a recipe. As I observed how Felix turned into a very steady, know-what-he-wants chef, while selecting the very best products at the market, I was ready to start the cooking adventure..and even more ready for that thing that makes my heart skip a beat: tasting!
We landed in his fabulous kitchen, where Felix started his mis-en-place and I was setting up my camera. My lens was focused on a countertop packed with phenomenal products, while Felix was already whisking up his dragon/lime mayonnaise. A swirl of egg yolks, oil, garlic, vinegar, mustard, fresh dragon and fresh lime blends into this beautifully coloured mayonnaise. “This is the basic recipe, so it’s up to you to add more eggs or less oil or lime etc. I don’t look at the recipe anymore, but focus on how thick the mayonnaise becomes. I simply stop pouring ingredients when I’m happy with the consistency. Making good mayonnaise at home is nothing but practice, practice and even more practice!”
While some veggies were roasting away in the oven, together we worked on styling the dishes. Both the humble chef and the perfectionist in Felix came through, with a set of carefully assembled dishes and spectacular food. Although he spends most of his up in the air, it’s more than clear to me that this man belongs right here, in this grounded piece of heaven called the kitchen. Oh and you’re wondering how it all tasted? Well my heart skipped a beat indeed, though I’ll leave with his recipe to taste for yourself. On behalf of Felix: Bon Appétit!
BUY:
- For the Salmon Trout
- 4 salmon trouts
- 2 kg sea salt (crude)
- 300 gr of protein
- a bunch of dragon
- 6 limes
- For the Burrata Salad
- 1 Burrata
- 1 pack of little gem (lettuce)
- 1 handful chopped red cabbage
- 200 gr small tomatoes (variation of colours)
- 5 white asparagus
- For the Burrata Salad dressing
- 1 shallot, finely chopped
- half bunch of vertebrae
- 1 Lemon
- 1 tbsp of mayo
- 3 tbsp of oil
- 1 tbsp of apple vinegar
- salt and pepper
DO:
- Salmon Trout Instructions: start by pre-heating your oven to 200 degrees (C)
- If you buy your salmon trout at your local market, ask them to clean the fish for you without chopping off the head. Dry the fish before cooking preparations and leave outside the fridge.
- Add the egg white into a bowl and whisk for about a minute (either with your handmixer or machine). Add the salt, lime juice and zest of two limes. Finely chop the dragon leafs and add through the egg white mixture.
- Now add some of the egg white mixture over your oven tray (covered with a baking sheet!). Place the salmon trouts on the mixture and cover well with your leftover mixture.
- Place the tray into your oven for about 10-15min. Allow the salmon trout to rest for 5-10min after cooking. "C'est tout!". My favorite part are the cheeks!
- Burrata Salad Instructions:
- Tear off the little gem leafs as far as possible, cut the red cabbage into nice thin slices and cut the tomatoes as preferred.
- Break off the bottom of the white asparagus and thinly peel off slices. Mainly the inner layers are delicious!
- Start off by mixing all the ingredients of the dressing into a large bowl. Make sure to use both the juice and zest of the lemon and save some vertebrae as garnish.
- Now it's time to mix all the vegetables with your dressing. Make sure to do this gently (with love!). Rip up the burrata and place this onto the salad. Finish the salad with a garnish of fresh figgs and vertebrae. Add salt and pepper to taste. Bon Appétit!
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