Talking 2 Joep Mous

 Joep Mous

Age: 35

Profession: Chiropractor in the making

Websitehttp://barfranklin.nl

Why passionate about food and cooking:
For me nutrition is the most important pillar in life. Slow cooking gives me the opportunity to choose health.

Hot Spot: FRANKLIN bar & kitchen
Seriously, they have the best cocktails in town and a super relaxed atmosphere. It feels like an extension of your living room where you can have the best conversations with friends.

Fave meal: Home made bbq grilled tuna burgers with wasabi mayo

Fave drink: A nice freshly made carrot and apple juice with some ginger

Fave Cuisine: To me, there is no absolute favorite cuisine, but when flavors meet with love, you get masterpieces.

Favo Cookbook: 
Giorgio Locatelli Made in Italy: For its exquisite fish recipes. 
Chef & Sommelier: Because it picks a wine first and thinks of the best flavors of food to go with it.

Dish you master: Sea bass in a herb salted crust

Quote: Love life; don’t take it too seriously!

Food you ate today:
I had some home made granola for breakfast, a vegetable paella for lunch, snack: home made granola bars and for dinner we have some ‘zatte kip’ (drunk chicken) in the oven with spinach.

Recipe Sea bass in a salted crust, but don’t take this recipe too seriously either 😉

Ingredients
1 cd of India Arie
2 glasses of nice white wine (to be specific a Grüner Felttlinger)
4 filets of sea bass
A mix of basil, parsley, rosemary, sage (chop them all up with little bit of olive oil)
4 hands of Popeye spinach
1/2 kg sea salt
1/2 kg  flour
4 egg whites and 1 yolk
Balsamic vinegar
Cherry tomatos
Lamb Lettuce
Most important ingredient is patience and don’t forget to enjoy the process.

Method

Put the music on and pour the wine for you and your company.
Fry the spinach with some oil on hot fire for 2 minutes it will shrink and half in size.
Put the sea salt, spinach and herbs in a foodprocessor for 1 min.
Put all in a mixing bowl, add in the flower and the egg whites.
Turn the dough on to a work surface and knead a bit.
Roll out the dough and divide in 8 pieces. Each fish should be wrapped in a separate package of the salt dough. Make sure to seal the package. They will become a hard crust in the oven in which the fish will steam.
Put the sea bass package on a baking sheet lined with non-stick paper and place in a preheated oven on 180C.
The length of baking time will depend on the thickness of the fish and the crust. Normally 15 minutes with 1/2cm crust and normal length fish should work fine.

I served it with a  salad made of lamb lettuce, tomatoes and some balsamic vinegar.

If you liked this post, be sure to check out my other interviews.

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