Although it might require some time to prepare, it is easy to assemble once you have prepared the different components of the dish. This is a perfect summer recipe and one which works very well.
Diffels is the chef of L’Air de Rien, in the pretty village of Fontin, around 20 kilometres away from Liege takes inspiration from the regional produce.
He was at Flemish Food Bash with all his team told me “we were coming all together to experience the festival and we only got to know at the last minute that we would participate.”
This is a restaurant worth discovering. Taking his inspiration from chefs like Sang-Hoon Degeimbre, René Redzepi and Kobe Desramaults, he has also been referred to as Wallonia’s answer to the latter Flemish chef.
The restaurant has no a la carte menu and the chef has created a 19 course menu (L’Air de Rien menu). The discovery menu has two dishes less.
- 60 grammes spinach
- 60 grammes parlsey
- 1 dash of vodka
- 1.5 litres of crushed ice
- 2 grammes ascorbic acid
- 2 grammes Xantane
- 0.5gr Chardonnay vinegar
Mix all ingredients in a thermomix and freeze for at least three hours.
Slice sourdough bread finely, soak it in melted butter and bake in the oven at 180°C for 7 minutes.
Portion the trout fillets and season with salt. Vacuum pack with rapeseed oil and bake at 45°C for 13 minutes. Cool immediately.
- 10 grammes tarragon
- 80 grammes spinach
- 1 pinch of salt
- 1 pinch of sugar
- 2 grammes gelespessa
- 180 grammes potato puree
- 270 grammes crushed ice
- 160 grammes of sunflower oil
- 15 grammes Chardonnay vinegar
Mix everything in a thermomix.
- 160 grammes dill
- 60 grammes egg white
- 20 grammes rice vinegar
To make dill oil, mix very quickly in a Thermomix. (I bunch of dill with 145 grammes of grape seed oil). Then pass the mixture through cloth and mix with the remaining ingredients.
Assemble the dish.