Matured local crispy Seabass by Thijs Meliefste, The Netherlands

Restaurant Meliefste is a cosy gastronomical restaurant in the picturesque town of Wolphaartsdijk in The Netherlands. Wolphaartsdijk is located in the province Zeeland and known as a popular holiday destination. Many tourists and locals enjoy walking, sports and water sport possibilities at the famous lake “Veerse Meer”. The sea is just a few kilometres away. The views on the lake are hard to beat and the chef’s local inspired dishes are a true experience. Sea bass matured for several days and then baked crispy on its skin side on the plancha, celeriac as salad and cream, chives, puffed buckwheat, watercress, mousseline sauce, foamy gravy of verbena.
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[@nickchannel5364]

Is there no one grateful to this chef for sharing his kitchen?

[@anthonydispensa9970]

Banging dish Chef... Really lovely

[@buris6592]

Ziek hoor wauw😍😍

[@user-ky2wz9zo6g]

hello, can l ask ? How can l get a chef job at this resturant

[@ethanhernandez4603]

Kind of sloppy way to cut the fish but other than that solid

[@ivanmartinez-bu9lx]

Hello, can u do a dry age video

[@M4X91]

Can you please explain how to mature the fish?

[@thesteef77]

About the same as dry aging meat. Temperature and humidity control.

[@wbpstars]

Thx for your message. The fish is completely cleaned and disinfected with pure alcohol. Then aged for 7 days in fridge at 0 to 1 degrees. The result is a sublime crispy skin.

[@M4X91]

@@wbpstars so I guess they also take out the gills?

[@Fireandagrill]

@@wbpstars so gutted and scaled first then just outside disinfected?

[@user-ky2wz9zo6g]

can you hlep me? please

[@c0rnfl4k3z]

where is the lobster video ?

[@taeshikkim6598]

I wondered the same thing.

[@wbpstars]

The updated lobster movie will be published this week😉...with new lobsters!