Pascale Naessens does 'pure' cooking with Pur Natur products

Pascale Naessens kookt Pur NaturIt is no secret that Pascale Naessens, author of the best-selling cookbook 'Pure Enjoyment' and one of Belgium's leading chefs, is very concerned with pure, healthy cooking. That's why we, as manufacturers of organic milk products with nature always close to our hearts, asked her to prepare a series of dishes with our products.
Try it yourself!

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Peter Goossens kookt Pur NaturPeter Goossens cooks Pur Natur. Star chef Peter Goossens has created two superb recipes with our new Greek style yogurt
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Benoit Dewitte

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Comte de Flandre

Pur Natur recepten van Comte de flandre te OudenaardeThe chef of the brasserie/restaurant Comte de Flandre on the marketplace of Audenarde has created 2 delicious recipes with several Pur Natur products.

Discover them here!

Restaurant Berto

restaurant berto waregemDavid Bertolozzi from the star restaurant Berto in Waregem has made 4 recipes with several Pur Natur products.

Discover these recipes with surprising combinations and flavours.

Restaurant De Hermelijn

Pur Natur recipe by restaurant de HermelijnIn the picturesque village of Wannegem-Lede, subdivision of the municipality Kruishoutem, the charming restaurant De Hermelijn is situated. The chef Jeroen Denis made a really tasteful first course with our Pur Natur Greek style yogurt. Discover his creation!


Marinated trout

Pur Natur recept gemarineerde forel van Berto

A recipe from Berto restaurant

 

berto waregem

Marinated trout & tartare, capucine tubers, Greek yoghurt with lime, Chervil coulis, cucumber sorbet with sour cream on a bed of crumble

Ingredients

2 fresh trouts
2 capucine tubers

Greek yoghurt
1 lime
pepper and salt
olive oil
4 tablespoons Pur Natur Greek style yoghurt

Chervil coulis
1 dl peanut oil
180 g fresh chervil

Cucumber sorbet with sour cream
150 g Pur Natur sour cream
150 g cucumber juice
7 g tarragon vinegar
6 g stabiliser

Crumble
180 g flour
80 g sugar
200 g Pur Natur churned butter
pinch of salt

Method

Fillet the trout and remove the backbones. Slice into nice 3 cm strips and put to marinate in lime juice and olive oil.
Cut the remainder as finely as possible into a tartare, season with pepper and salt, add lime juice if required. Make a quenelle from the trout tartare.
Mix all the ingredients of the Greek yoghurt, place in a piping bag and pipe on some nice dabs of the mixture.
Mix the fresh chervil and peanut oil until smooth and sprinkle on the dish.
Heat the ingredients of the cucumber sorbet and spin in a sorbet maker.
Prepare a crumble. Mix everything well and bake in an oven at 180 °C until a yellowy-brown.
Stir well with a fork every 2 minutes so it turns into a crumble. Leave to cool.
Arrange the crumble on the plate and put the sorbet on top so it doesn't slide off.
Slice the capucine tuber, marinate in olive oil or vinegar and place on the plate.

Finish

Garnish with capucine leaves and flowers to make a colourful plate.

Photography: Heikki Verdurme

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