CHEF'S PROFILE AND RECIPE – OCTOBER 2017

HENK SAVELBERG

HENK SAVELBERG

DUTCH HEAD CHEF

Few chefs in the world are as accomplished as Dutch Chef Henk Savelberg, and his talent in the kitchen is legendary. He is one of just a handful of Michelin award winning chefs opening restaurants in Bangkok. His acclaimed “Restaurant Savelberg” in Holland held the distinct honor of one Michelin star annually from 1997-2014 before opening his new venture in Bangkok. Never one to compromise, he executes contemporary French cuisine using only the finest ingredients sourced from suppliers he has built relationships with internationally for the past 25-30 years. Beginning his training at the tender age of 14 in culinary school, he has forged a career based on the principles of hard work and commitment. Despite his pedigree, Chef Henk is a man who appreciates simplicity and skill in the kitchen. “In the end the most important thing is that people enjoy the food and are happy”, he shared, “I love it, I just love doing this”. Always inspired by a passion for cooking, and a desire to never back down from a challenge, he has no intention of slowing down. Guests can always expect cuisine from Chef Henk that is unique and different, yet comfortably familiar.   


HENK SAVELBERG SHARES A RECIPE

Asparagus with Grilled Turbot, Morels and Lemon Vinaigrette

ASPARAGUS WITH GRILLED TURBOT, MORELS AND LEMON VINAIGRETTE

Serves 4

Ingredients:

8 pcs Asparagus

1 pc Turbot

50 gr Morels

100 gr Mushroom Sauce

4 pcs Pastry

80 gr Edamame

50 gr Pea Puree

25 gr Lemon Gel

100 gr Smoked Milk Foam

Herbs and Flowers


Asparagus:

  • Peel the asparagus and take off the ends

  • Keep the peel and ends for stock

  • Cut them into decent sized pieces


Turbot:

  • Clean the turbot and grill the fish

 

Morel Sauce:

  • Cut 1 onion and 1 garlic and sauté it, add Madeira and reduce

  • Add a little bit of thyme, black pepper, bay leaves, star anise seeds, cloves and rosemary

  • Then add 100 gr of mushrooms and bake it

  • Add chicken stock and reduce

  • Add cream and reduce

 

Edamame:

  • Take off the peel

  • Reheat with some butter and chicken stock

  • Add some pepper and salt

     

Pastry:

  • Roll out the pastry dough

  • Brush with egg yolk and wasabi crumble

  • Cut a nice slice

  • Put it on a plateau and a silicone mat then put a silicone mat on top

  • Bake at 170 degrees for 7 minutes

 

Lemon Gel:

225 gr Lemon Juice

225 gr Sugar Water 1:1

12 gr Ginger Syrup

7 gr Agar Agar

7 gr Gellan

  • Put everything together and boil for 3 minutes

  • Cool it down

  • Mix in the blender till it becomes a gel


Pea Puree:

150 gr Frozen Green Pea (cook in a little bit of milk for 2 minutes)

  • Mix it in the blender and make a puree

  • Sieve it and add pepper and salt

 

Smoked Milk:

100 gr Milk

  • Smoke it on the bbq

  • Add some lecithin

  • And mix with the hand beater and let it foam