• Brush the baby potatoes thoroughly and cook them for about 20 minutes until they are al dente. Drain and let them steam out well.
• Preheat the barbecue for indirect grilling at a temperature of about 120-140 degrees and place a heat deflector under the grid.
• Peel the hercules carrot and cut into thin sticks (julienne).
• Wash the leek and also cut julienne. Clean the snow peas and cut them julienne as well.
• Cut 8 sheets of baking paper into large circles. Place 4 sheets in deep plates and press the paper slightly inward. Divide the vegetables and baby potatoes in the centre of the baking paper.
• Place a cod fillet on each heap of vegetables and season it with salt and pepper. Divide the white beer on top and sprinkle with a dash of olive oil.
• Place a second circle of baking paper on top and fold the edges very well little by little by making small folds. Continue in this until you have come all the way around. Fold the last fold extra well and secure it with a staple.
• Place the parcels on the grid and allow them to cook gently for about 15 minutes. Check if the cod is cooked by pressing it lightly. If you feel that the fish flesh begins to release, the parcels are ready.
• Only open the packages at the table to release the delicious scent.

• Preheat the barbecue for direct grilling and heat it to about 180 degrees.
• Melt the butter in a saucepan then add the juice and zest of half a lime. Cut the rest of the lime into wedges.
• Add chives and parsley to the butter and season generously with freshly grounded black pepper.
• Cut the langoustines in half lengthwise with a razor-sharp knife and remove the hard stomach pouch from both sides of the head.
• Remove the intestinal tract from the tail with a pointed knife.
• Place the langoustines on a platter cut-side up and pour the lime butter generously on top of it.
• Place them shell-side down on the grill grate directly above the coals and allow to heat thoroughly for about 5 minutes.
• Remove from the grill, place on a platter and serve with the lime wedges. Serve immediately.

• Brush the baby potatoes well and cut them in half or possibly into quarters. Boil them in salted water for about 15-20 minutes. Drain and let it release all the steam. Do not rinse them with water.
• Add the butter to the pan and wait for it to sizzle. Meanwhile, cut the bread into small cubes and bake golden brown and crispy croutons.
• Cut the beets and the apple into cubes that are not too small and mix them with the boiled baby potatoes.
• Mix the Greek yogurt with the finely chopped herbs and lemon juice and season it with salt and pepper.
• Dress the salad with part of the yoghurt dressing and leave it in the fridge to marinate for an hour.
• Arrange the salad in deep plates. Cut the herring into strips and place them on the salad. Sprinkle with the croutons and place a lukewarm poached egg in the centre of the salad.
• Garnish with some finely chopped apple and top it with chervil if desired.

Remoulade sauce

• Cut the pickles into small cubes.
• Clean and mince the shallot.
• Mix all the ingredients with the mayonnaise and season generously with freshly grounded pepper and a pinch of salt.
• If you want the sauce to be even extra fresh and/or thin, add some of the drained liquid from the capers.

Sole

• Pat the soles dry with a piece of paper towel and season them both sides with salt and pepper.
• Sprinkle the flour on a platter and toss in the seasoned soles on both sides. Carefully remove the excess flour.
• Peel the potatoes and cut them into nice, thick fries. Rinse well underneath the tap and pat dry thoroughly with a kitchen towel. Preheat the deep fryer at 160 degrees and pre-bake the fries for about 5 minutes. Drain well and then increase the temperature to 175 degrees. Just before serving, fry the fries again until they are golden brown. Drain well and sprinkle lightly with a pinch of salt.
• Finely chop the parsley.
• Coarsely pick the lettuce, wash it in cold water and drain well. Just before serving, season the lettuce with a little lemon juice and zest, olive oil and a little bit of finely chopped parsley.
• Heat a large knob of butter in 2 large non-stick pans until the bubbles has disappeared. Carefully slide 4 soles into each pan and fry until the bottom is nicely golden brown. Carefully flip with a wide spatula and let the other side colour as well. Add an extra knob of butter and grate the zest of a lemon on top of it. Add the parsley and deglaze the pan with the lemon juice.
• Arrange 2 soles on a plate and serve with the freshly baked fries and lettuce. Serve the remoulade sauce separately.

Lemon sauce

• Put the whipped cream with the fish stock in a saucepan and let it reduce by half.
• Add the zest and juice of the lemon and let it evaporate a bit. Season the sauce lightly with freshly grounded pepper and a pinch of salt if desired.
• Finely chop the dill and set aside until just before serving. We finish the last steps for the sauce at the end just before serving the wolffish.

The wolffish

• Cut the wolffish fillet into 16 nice slices and season generously with freshly grounded pepper and a tiny pinch of salt.
• Cut the slices of bacon in half and roll each slice of wolffish fillet in a slice of bacon.
• Heat a small dash of sunflower oil in a non-stick pan and fry the rolled catfish fillet on the bacon for 2 minutes until crispy.
• Turn the fish and let the other side cook for another 2 minutes to ensure this site becomes crispy and golden brown too.
• Remove from the pan and arrange on a platter.

Finish the sauce

• Bring the sauce to a vigorous boil once and then immediately reduce the heat. Add the butter and the egg yolk while beating for another 1 minute. Remove from the heat and continue beating for another 2 minutes until a nice foamy sauce has formed. You can also use a hand blender if you wish.
• Complete with the dill and season with some freshly grounded black pepper if desired.

• Pat the halibut fillets dry with a piece of kitchen paper and season them generously with salt and pepper.
• Chop the parsley finely and keep it aside.
• Heat a small dash of sunflower oil in a non-stick pan and fry the halibut fillets on the skin side. Turn them over as soon as the bottom is lightly colored and then add a large knob of butter to the pan.
• Cook this for another 4 minutes on a medium heat, while continuously spooning the bubbly butter over the fish fillets.
• Deglaze the pan with the lemon juice, zest, parsley and capers and spoon these over the halibut.
• Remove the pan from the heat and carefully scoop the fried halibut fillets into a deep plate. Spoon some more of the garnish over it and carefully pour over the warm sauce.

• Pat the spareribs dry.
• Peel the ginger and slice it finely. Cut the red pepper in half, remove the seeds and slice it finely. Finely chop the garlic. Mix this in a bowl with the ginger syrup, tomato puree and soy sauce. Stir it all well.
• Sprinkle the ribs on both sides with the barbecue rub and press the rub well into the meat.
• Spoon some of the marinade you just made over the top and bottom of the ribs and place them in a serving dish. Cover it with foil and let it marinate overnight. Store the rest of the marinade separately.
• The next day, preheat the oven to 140 degrees Celsius.
• Remove the spare ribs from the dish and place them with the convex side up in an oven dish in which they fit next to each other without touching each other. Pour a good splash of water along the ribs and brush the top of the meat a little extra with the marinade.
• Cover the dish tightly with aluminum foil and place it in the preheated oven for 2.5 hours. Remove the dish from the oven once more halfway through, add a small splash of extra water and cover the meat again with a thin layer of the marinade. Cover the dish well again with aluminum foil and let it cook.
• Increase the temperature of the oven to 170 degrees Celsius. Remove the foil and coat the ribs well with a generous layer of the marinade. Use a brush for this.
• Place the dish in the oven and roast it for another 20-30 minutes. Rub the meat a few times in between with the rest of the marinade, but make sure it doesn’t burn.
• Remove the dish from the oven and cut the ribs loose. Serve them with your homemade barbecue sauce.

• Cut the jalapeno peppers in half and remove the seeds. Finely slice the flesh. If you like spicy, do not remove the list of the seeds and add the seeds as well.
• Cut the tomatoes into quarters, remove the seed list and cut the flesh into small cubes.
• Clean the red onion and mince it. Mince the coriander sprigs.
• Cut the avocado in half, remove the pit and scoop out the flesh. Cut the flesh into small cubes.
• Put the pepper, tomato, red onion, avocado and coriander in a bowl and mix them.
• Cut thin slices of the sea bass fillet diagonally with a razor-sharp knife and press them between the ingredients in the dish.
• Grate the zest of the lime on top and squeeze the lime juice over it. Season with a pinch of salt and press the sea bass slightly to moisten it well.
• Place in the refrigerator and let marinate for 1 hour. thereafter, turn the pieces of sea bass fillet and leave to marinate for another hour.
• Arrange in deep plates and serve generously with the marinade. For example, serve with tortilla chips.

• Take the sirloin steak out of the fridge about half an hour before cooking. Cut the fat edge off the sirloin steak with a sharp knife and cut it as finely as possible.
• Pat the meat dry and generously sprinkle it all over with freshly ground pepper and fleur de sel.
• Heat a drop of oil in a frying pan and bake the pieces of fat until they start to turn golden brown and crispy. Add the chopped shallot and let it simmer on a low heat until it is nice and glassy. Remove the cracklings with the shallot from the pan and mix them with the finely chopped parsley.
• Preheat the oven to 120 degrees.
• Bake the sirloin steak on both sides until golden brown and crispy in the fat from the cracklings. Add a knob of butter and let it cook on a slightly lower heat for another 2 minutes per side, while you continuously spoon the butter over the meat.
• Remove the meat from the pan, insert a core thermometer and place it on a tray in the preheated oven. Let it cook gently until it has reached a core temperature of 46 °C. If you prefer it medium-rare, continue cooking to a temperature of 52 °C.
• Remove the meat from the oven and let rest for 5 minutes under a sheet of aluminum foil.
• Drain the fat from the pan in which the sirloin steaks were fried and add the spinach with the almonds. Braise it briefly until the spinach starts to wilt, after which you immediately put it onto a sieve.
• Cut the sirloin steaks into nice slices and generously spoon the fried cracklings over them. Serve with potato salad and braised spinach.

• Place the neck of lamb in an ovenproof dish and add the mustard and spices. Massage the meat with the mustard and spices and place it in the refrigerator overnight to let it marinate well.
• The next day, prepare the barbecue for indirect cooking at a temperature of about 110 degrees Celsius. Place the dish with the marinated neck of lamb in the barbecue and close the lid. Let it smoke for about an hour, turning the meat once in between.
• Insert a core thermometer into the meat and set it to 54 degrees Celsius. Cover the dish with aluminum foil and continue to cook it gently until the temperature is reached.
• Meanwhile, bake the pita breads and roughly chop the bell pepper. Cut thin rings of the red onion and finely slice the pepper. Then, chop the iceberg lettuce finely.
• Remove the meat from the barbecue, let it rest for another 10 minutes and then cut it into thin slices.
• Cut the sandwiches open and fill them with the finely chopped iceberg lettuce and bell pepper. Spoon in a little of the sauce and fill the buns with the finely chopped lamb.
• Finish the pita breads with onion rings, slices of jalapeno pepper and a little of the sambal sauce.