Esquire recipe of the week
Belgian celebrity chef, Frank Fol, will host Belgian Culinary Days at the W Doha's Market by Jean Georges from November 17th to 26th.
Best known as the “Vegetable Chef” Fol has made the creation of veggie masterpieces his life’s work. He founded weresmartworld.com to encourage people to embrace healthy eating habits, while his own restaurant Sire Pynnock in Leuven has earned a Michelin star. Among numerous other accolades he has been president of the Mastercooks of Belgium since 2012 and private chef of the Belgian Olympic team for the games in Beijing and London.
And if you want to get into the spirit of the occasion, here’s one of his speciality dishes.
Marinated fennel salad with dill, fried radish, spelt and steamed plaice with sauce from Belgian pickles
Ingredients for 4 persons
1 fresh fennel
1 bunch of fresh radish
100 gr spelt (soak 1 night before)
4 plaice filets or any other local fish
1 fresh shallot
4 table spoons of pickles
Black pepper from the pepper mill
Boil the soaked spelt for 30 minutes.
Cut fennel and shallot wafer-tin with the mandolin. Spice with pepper, sea salt and a bit of olive oil
Wash the radish, cut it into two halves and bake it with olive oil. Spice with pepper and sea salt.
Take one half of the plaice filet, spice it with pepper, sea salt and some dill. Lay the second half on it and wrap it up in aluminium paper. Steam for approximately 7 minutes.
Mix the pickles with some canola oil
Place a smudge of sauce on the plate, put the fish on top, serve with the marinated fennel salad and fried radish with a sprinkle of spelt over it.
Fol's menu will be available from November 17th to 26th for QAR 250. A Belgian Brunch will also be on offer on November 18th and 25th. For reservations contact +974 4453 5135 or visit whoteldoha.com.