Fried megrin with young spinach, cherry tomatoes, fennel and almond puffs (Created by Felix Alen, Chef at Hof ter Rhode - Callebaut Ambassador Belgium)

Fried megrin

Ingredients Preparation
100 g Callebaut Mycryo®
Sea salt
Crushed fennel seeds
2 megrin fillets of 500 g Roll up the fillets with the grey side inwards and fasten with a skewer. Sprinkle on the Mycryo® mixture and put aside in the refrigerator. Fry in a dry, non-stick pan.

Almond puffs

Ingredients Preparation
200 g potato puree (with only egg yolk and butter)
100 g unsweetened profiterole pastry
100 g almond powder
Mix. Make into little balls.
50 g Callebaut Mycryo®
50 g almond flakes
Sprinkle the little balls with Mycryo® and almond flakes. Bake in the oven until golden brown (180°C).


Ingredients Preparation
250 g young spinach
1 tablespoon Callebaut Mycryo®
Mix and simmer together.
8 cherry tomatoes De-seed and arrange on the spinach.


Ingredients Preparation
2 shallots, chopped
50 g Callebaut Mycryo®
Mix and simmer in a dry pan.
50 g lemon thyme
2 bay leaves
1 dl white wine
2 dl fish stock
Mix and boil down to half.
2 dl cream
50 g butter
Add the cream and briefly heat through. Strain, mix and finish with the butter.