Warme visgerechten

Warm fish dishes

Warm fish dishes lie at the heart of many European and Mediterranean cuisines. Whether gently pan-fried fillets, slowly braised stews or fragrant oven-baked dishes, warmth brings structure, flavour and character to fish.

Preparation is all about balance: precise cooking, clean flavours and combinations that support the fish without overpowering it. From simple pan dishes to rich sauces and classic pairings with vegetables, potatoes or grains — warm fish dishes are versatile and timeless.

  • Roodbaars met zuurkool, appel & mosterdboter

    Redfish with sauerkraut, apple & Mustard butter

    Gently pan-fried redfish on braised sauerkraut with apple: fresh and tangy, lightly sweet and beautifully balanced. A mustard butter that melts over the fish finishes it off.
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  • Gegrilde gamba's met walnotenpesto

    Grilled prawns with walnut pesto

    Barbecued prawns are quick to prepare and wonderfully juicy. In this recipe, we pair them with a bold walnut pesto for a refined flavour.
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  • Sardinhas assadas

    Sardinhas Assadas

    Sardinhas Assadas are delicious grilled sardines, a simple and authentic Portuguese dish.
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  • Calamari Ripieni alla Siciliana

    Calamari Ripieni alla Siciliana

    A classic Sicilian dish. Small squid stuffed with garlic, herbs, and pine nuts.
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  • Spaghetti alle vongole in bianco

    Spaghetti alle vongole in bianco

    Delicious shells with pasta. There are two versions of this dish. The “in Bianco” is made with a dash of white wine.
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  • Rougets à la Provençale

    Red Mullet Provençal Style

    This recipe for Red Mullet in Provencal Style brings the enchanting flavours of Provencal cuisine to your plate.
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  • Recept Carapaus à Algarvia

    Carapaus à Algarvia

    A traditional recipe from the Algarve, grilled mackerel served with olive oil, garlic and lemon.
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  • Pulpo con chorizo y alubias blancas

    Pulpo con chorizo y alubias blancas

    Pulpo con chorizo y alubias blancas is a Spanish-inspired stew that combines tender octopus with spicy chorizo, creamy white beans and sweet pepper.

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  • Garnalen met gember en lente-ui

    Prawns with ginger and spring onion

    Prawns with ginger and spring onion (姜葱虾) is a light, simple dish from Chinese cuisine. The prawns are quickly fried over a high heat so they stay juicy, then seasoned with fresh ginger and spring onion.

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  • Gratin de poireaux à la truite

    Trout and leek gratin

    A classic French oven-baked dish in which gently braised leeks are combined with a creamy sauce and tender trout, finished with a golden-brown cheese crust.

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  • Kabeljauw met romige kappertjes-dragonsaus

    Cod with creamy caper and tarragon sauce

    A classically prepared cod loin fillet: first briefly pan-fried to form a light crust, then gently finished in the oven. The fish is served on a creamy sauce made from fish stock, capers and fresh tarragon.

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  • Kokosgarnalen

    Coconut Prawns

    Crispy prawns with a light, aromatic crust of coconut and sesame and a fresh hint of lime. Delicious as a starter, a nibbly bite with drinks, or with a simple salad or a mango or cucumber salsa.

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  • Makreel met sinaasappel en knolrabi

    Mackerel with orange and kohlrabi

    Mackerel cooks briefly in the oven on paper-thin kohlrabi with orange, white wine, garlic and thyme. The cooking juices are lightly reduced and finished with butter. Finished with orange segments and dill.

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  • Zalmforel uit de oven met snijbiet

    Oven-baked salmon trout with chard

    This whole salmon trout, stuffed with lemon and dill, cooks gently in the oven and is served on tender Swiss chard with shallot and a little garlic.

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