Delicious huge turbot, caviar & sour cream at 2 Michelin star Colette De Vijvers, Averbode

Colette De Vijvers is one of Belgium’s most promising fine dining restaurants. Chef Thijs Verloet serves classical inspired dishes with outstanding produce in one of the country’s most beautiful dining rooms. The views on the lake and the forest surrounding the restaurant are hard to beat and the chef’s seasonal specialties can’t missed here. Many of the dishes are based on the principles of the classic French kitchen, which combine one main ingredient with a sauce and 3 or 4 extra ingredients. These ingredients are used to support the main ingredient, not to overrule it. A great example is his North Sea turbot serving, which is combined with mashed potatoes & veal sauce together with a sour cream sauce and a quenelle of caviar.
Full article: www.wbpstars.com/restaurant/c...
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[@relaxg1727]

it looks delicious! very impressed with the fish filleting

[@filipvanthienen238]

Lovely done mate! some sweet filleting skills

[@wbpstars]

Thanks!

[@leomelotattoo989]

This must be absolutely delicious!! I wish I could taste it!

[@wbpstars]

It is!

[@rayaugust1042]

bravo!!!

[@jimspatzek4253]

I can test it through my screen! Stunning dish!

[@rightbro]

Taste

[@davidmatke248]

He masterfully fileted that fish!

[@outty77]

I am very impressed with how well you filleted that fish, not much left on the bones at all.

[@KimiMD]

What? Absolutely butchered the poor creature. I've worked with fish for 10 years and this is not good! His knife is blunt as heck. Dreadful.

[@Danny-is5if]

@@KimiMD Dreadful? Behave. May not be perfect but ffs its what I would expect.

[@Brezenwahnsinn]

@@KimiMDjust a hater 💀

[@Humanprototype-wh8qr]

@@KimiMD u got none skill compared to him so better be silent.

[@Humanprototype-wh8qr]

this is the best fish, what a broth of a boy. superb. i love that plate, the simplicity, very well done.

[@TheMountrix]

Thanks for chairing .

[@FLMKane]

That's a very generous chunk of turbot . Looks delicious

[@nogoodname8133]

Forget the turbot, bro put at the very least 20g of caviar in this dish... The ingredient cost alone on this dish is insane

[@christianf7740]

Wow

[@lifeofmiles]

8:48 looks amazing already

[@SurendharR]

That was excellent until I was shocked to see the metal spoon on a nonstick pan.

[@davidb9059]

I like caviar. I would love this. With Turbot ? Fantastic. XXX

[@grantgrant8554]

This guy doesn’t blink lol

[@Alex-px2mb]

I was unsure about whether I liked his personality bu he is a master chef.

[@rightbro]

Who cares what you like

[@rightbro]

Plancha, flat top same shit

[@369dabbler]

Wonderful dish but why not fill the ring with the mash potatoes. Why half empty?

[@jennifernunez1443]

What was the weight of the turbot?

[@midcitygym]

NIce, unpretentious dish

[@unbekannt6227]

Recipe for the mashed potatoes? Did they get so red only through the veal jus?

[@bertvdlast]

I only heard that it was confit potatoes.

[@wbpstars]

Hello, please find below the recipe:
Cook the potatoes completely in butter with salt, thyme, bay leaf and garlic. Drain when cooked. Warm the potatoes gently and mash them with a fork. Add blanched echalotte, veal stock, chopped parsley and chives and season with salt and pepper.
Enjoy 😉👌

[@unbekannt6227]

@@wbpstars thanks, i will try it! :)

[@tedstrauss999]

@@wbpstars rustic par excellence

[@JB-ve8ze]

What sort of mashed potato is that?!

[@fikretkizilokjk]

Fleto balığa saygısızlıktır

[@Anakondaduge]

erobailoa

[@ededman8041]

Very old technique

[@raybrown5587]

I'll never understand why Europeans always want to call something by another name just to be different from everyone else. That's a flounder not a turbot, they're from two completely different families of fish and behave vastly different so they can't even be confused for the other.

[@williamrees6706]

100% a turbot lol

[@yves2831]

It's such a beautiful thing to see someone so confidently wrong that even the reader feels ashamed in their place.

[@raybrown5587]

@@yves2831 Typical eurotrash mentality to think you must be right even though everyone else calls that fish a flounder

[@CookinginRussia]

Turbot
The turbot (Scophthalmus maximus) is a relatively large species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the Northeast Atlantic, Baltic Sea and the Mediterranean Sea. It is an important food fish. Turbot in the Black Sea have often been included in this species, but are now generally regarded as separate, the Black Sea turbot or kalkan (S. maeoticus). True turbot are not found in the Northwest Atlantic; the “turbot” of that region, which was involved in the so-called “Turbot War” between Canada and Spain, is the Greenland halibut or Greenland turbot (Reinhardtius hippoglossoides).
Halibut
Halibut is a common name principally applied to the two flatfish in the genus Hippoglossus from the family of right-eye flounders. Less commonly, and in some regions only, other species of flatfish are also referred to as being halibuts. The word is derived from haly (holy) and butte (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish and are highly regarded as a food fish.

[@KimiMD]

Silly person, please take a seat.