The Zilte undertaking

It's been a long time since I've eaten pineapple. I remember it for its membranous texture and its acidic kick, but in general I have a tendency not to eat much fruit outside of oranges, which are definitely less acidic.  The first thing I make is the basil mousse, which is created by cooking basil, lemongrass, kaffir lime leaves and vanilla in milk. After sieving you mix it with sugar and egg yolks, sugar, cream powder, white chocolate and gelatine. This ended up being the result:  You also need to make a crisp of rice by cooking the rice, drying it in the oven and then frying it in raisins kernel oil.  There is also a syrup of passionfruit that you have to make by reducing passion fruit coulis.  Finally you have to first grill a pineapple with butter, rum and sugar and then roast it in the oven with cinnamon, vanilla, star anise and lemon rasp. After cutting this was the end result:  The final dish, after adding all the garnishes and adding in the herbs the ch...

I had sea bass before I made this recipe, but one of the issues I had with it was the fact that I undercooked it last time I made a dish with it. Hopefully it will be a great dish this time around.  The first step is to fill the fish with herbs, garlic and citrus.  After that you add a mixture of salt and egg whites to it and cook it at 200°C for 20 minutes.  You also make a vinaigrette of tomato, basil, puffed garlic, zucchini, olives and capers.  Over that you pour a mixture of mussels and the remaining jus together with some sour cream.  Finally, you also have to make a side dish of puffed paprika with some rice and chickpeas.  The end result looks like this:  This is by far one of the most enjoyable fish dishes I had in a long time. The fish is beautifully tender and the vinaigrette and mussels add to it an enjoyable acidity. Next to it there is the puffed paprika and basil together with the rice that supplements the dish with grain and that togeth...