Bacalao is a salted fish, which means it’s preserved in salt. You can’t eat it as is, you really need to soak it for 24-48 hours (and refresh the water a few times) to get rid of the salt, but it’s worth it. Because of this preserving technique the fish…
Fish & Seafood
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Continue ReadingYou don’t need a proper steamer to be able to steam fish, all you need is a wide deep pan with a lid, some aluminium foil and a deep plate which fits well into the pan. Even better this way: because you’re using a plate you can steam the fish…
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Continue ReadingAlmost too pretty to eat, but of course not really, we devoured it all in a very short time. I’m not always in the mood or have the time, but when I do I love making everything from scratch. I find it really interesting deciphering dishes I’ve eaten in restaurants…
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Continue ReadingCloud Munchies for James: Fish & Chips, Mushy Peas and Tartar Sauce I work at a creative agency called Cloudfactory in Amsterdam with an amazing bunch of people from all over the world, and as I love cooking dishes from all over the world I thought it would be a…
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Continue ReadingTodays dinner was so simple to put together I can’t really call it cooking, but just because it’s simple doesn’t mean it wasn’t delicious! It all started with just one element: the horseradish & beetroot salad. I must admit I didn’t make this myself, our friend Greg made a whole…
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Continue ReadingA whole mouth full for a simple dish. We always have some frozen fish in the freezer, perfect for this kind of preparation. Certain fish and seafood I would always buy fresh though, especially when it’s the hero of your meal (like salmon or whole sea bass for example). Anyway,…