NLDavid van de Gevel from Ingenhousz Breda presents an ode to Wester Ross salmon
David: “The story of Wester Ross salmon is remarkable. These farmed salmons receive organic feed without antibiotics and have plenty of room to move. I am very impressed with the top quality and the beautiful pure taste. The flavor is neither fishy nor overpowering, making it very suitable for cold preparations. It also has a nice structure and is not too fatty. And not unimportant: it offers a good price–quality ratio.”
Wester Ross salmon
Wester Ross salmon is salmon with a story. That story takes place in the Scottish Highlands where the men of Wester Ross have been farming salmon in sea bassins along the rugged coast for over 50 years. And they do it differently from many other salmon farms.
The welfare of the fish, and thereby delivering top-quality salmon, is paramount. The animals have plenty of space and receive organic feed without antibiotics. Feeding is not done mechanically here, but by people. Monitoring of the fish is also done by people instead of with cameras as is common in many other farms.
The salmons have a layer on their skin that protects them against wild parasites and diseases, and all procedures are aimed at keeping that layer intact. A natural remedy against sea lice – which damage the salmon’s skin and spread diseases – are the lip fish in the bassins. They help keep the salmon healthy by eating the sea lice on its skin.
Top-Quality Scottish Salmon
This distinctive approach from Wester Ross yields a wonderfully beautiful salmon with a deep, somewhat sweet flavor. The fillets have a firm structure with a thin fat layer that is ideal for both warm and cold preparations.
We only supply this top-quality salmon fresh, and it is available in fillets with or without skin as well as whole fish.
David van de Gevel, chef at Ingenhousz in Breda
David van de Gevel (48 years old) is chef at Ingenhousz, which opened in early 2020. On David’s resume are top establishments in the ’s-Hertogenbosch region such as Chalet Royal, ’t Misverstant, Zoetelief, and Le Méridien. The historic building in which Ingenhousz is located was formerly a monastery and a breeding school. It has now been transformed into a beautiful venue with, among other things, a restaurant, cocktail bar, (short stay) suites, and spaces for parties and meetings.
At Ingenhousz, David and his team create innovative dishes based on the new French cuisine with influences from around the world. Flavors from all over the world are combined with products from the region and the city.
Season-driven for the Menu
David: “I started ordering from Driessen because I wanted to work with butcher Gertjan Kiers and his meat. Soon, vegetables, fruit, and fish were added. When determining the menu, we primarily look at what is in season and what suits us. That’s why I like to work with less common fish like ‘harder’. I then consult sales advisor Lucas Kramer about the possibilities and receive excellent advice. I am very satisfied with the quality and service of Driessen.”
Salmon, Versatile in Use
Salmon holds a special place in David’s culinary heart: “The formerly fried salmon loin has given way to a range of possibilities. This fish is highly versatile and you can be very creative with it. In addition to warm preparations like grilling and frying, I also like to use salmon cold. Salmon pairs well with seasonal products such as asparagus and legumes, and I incorporated these into the dish with Wester Ross salmon that I created for Driessen.”
Wester Ross salmon with asparagus, peas and green beans
- Place a portion of the salmon fillets in brine and cold-smoke them.
- Coat the other portion with lemon and lime zest, lime leaf, sugar and salt, and vacuum seal.
- Cook white asparagus sous-vide with some butter, foelie, sugar and salt. Blend Arbequina olive oil with lemon juice and marinate the asparagus in it.
- Cut the tips of the asparagus, toss with cream and then fold in egg. Place this mixture in a silicone cylinder and cook in a steam oven.
- Make a bonbon from peas by whipping pea cream with butter, Arbequina olive oil and horseradish. Strain the mixture. Use a silicone mat to shape it into a ball and place it in the blast chiller. Coat it with a jelly made from pea broth.
- Poach a quail egg.
- Smoke nori and grind it into a powder.
- Prepare a meringue with some of the nori powder.
- Make a parfait with wasabi paste, using slightly less sugar than in a classic parfait.
- Blanch double-cooked green beans and process them with a borage chlorophyll.
- Plating: Cut the salmon into nice cubes or pieces. Place the ring of asparagus cream in the center of the plate, add the pea bonbon with the green beans, and artfully assemble the dish with all the ingredients. Finish with pieces of meringue, some radish for a bite, and sprinkle with a little nori powder.
