Catfish with mustardsauce

Ingredients for 4 people:

  • 600 grams of catfish
  • 125 grams of whipped cream
  • butter, parsley
  • 4 teaspoons of mustard
  • 15 grams of Wees Anisette
  • flower
  • salt
  • pepper
  • lemon wedges


Wash the catfish in cold water and dry with kitchen paper. Season it with salt and pepper put it in flour. Let the butter brown slightly and fry the catfish in a few minutes, just undercooked. Remove them from the pan and keep warm in a slightly pre-heated oven. At the same time, heat the plates in the oven. Meanwhile, deglaze the frying pan with a tablespoon of butter and add the mustard. Stir the mustard into the butter over medium heat. Add the whipped cream and the Anisette. Place the catfish on the pre-heated plates, pour the mustard sauce over it and garnish with a wedge of lemon on the catfish.

Wild duck with cacao crumble, jerusalem artichoke cream and caramelized hazelnuts

This recipe is inspired by the Dutch Chef Sergio Herman, following the session with distilled spirits and esprit in Oud Sluis.


  • 2 wild ducks
  • 150 gr peeled Jerusalem artichoke
  • 1 dl poultry stock
  • 1 dl milk
  • 1 dl cream
  • 250 gr goose fat
  • 100 gr finely chopped iceberg lettuce
  • 100 gr enoki mushrooms
  • 2 tbsp. coarsely chopped cilantro
  • 2 tbsp. Soy sauce
  • 2 tbsp. Hoy sin sauce
  • ½ tbsp. Thai fish sauce
  • 1 teaspoon of chili sauce
  • 1 teaspoon of candied lemon
  • 4 sheets of brick dough
  • 100 gr finely ground crispy sourdough bread
  • 50 gr crushed pistachio nuts
  • 10 gr. Crué from cocoa beans
  • 1 teaspoon of valrhona cocoa powder
  • 3 dl duck gravy + dash of Heaven on Earth Esprit
  • 8 caramelized hazelnuts


Confit the duck legs in goose fat at low temperature (+/- 90 C) with onion and garlic. Pick the meat from the legs and chop finely. Boil the Jerusalem artichokes to cream in poultry stock, milk and cream. Mix the candied meat with the finely chopped enoki mushrooms, finely chopped iceberg lettuce, add the candied lemon and coriander, season with fish sauce, chili sauce, hoysin sauce and soy sauce. Roll this mixture up into nems in brick sheets. Bake the ducks on the carcasses in the oven for about 8 minutes at 195 C and baste with fat. Let it rest at 65 C for about 1 ½ hours. Fry the nems in clarified butter and cut the fillets from the carcass. Reduce the sauce slightly and add the cooking juices, add a few drops of Heaven on Earth Esprit.


Arrange everything neatly together, finish the duck with the sauce and sprinkle the mixture of bread, pistachio and cocoa on top, decorate with caramelized nuts and draw stripes of Jerusalem artichoke cream on the side.