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Barbel Recipe by Bertus

Barbel Recipe by Bertus
Cold Smoked Barbel, pickled Nouvelle mushrooms, basil emulsion by chef Bertus Basson.



Cold Smoked Barbel, pickled Nouvelle mushrooms, basil emulsion. Once you've tried this Bertus Basson recipe once, you'll try it again and again. Recipes Barbel Recipe by Bertus European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300 gr of cold smoked barbel (can be replaced with 300gr smoked trout.)
  • Pickle
  • 35 ml Lemon juice
  • 10 sprigs of Chives, chopped finely
  • 2 cloves garlic, crushed
  • Rind of one lemon
  • Basil, picked and chiffonade
  • 100 ml Olive oil
  • Mushrooms
  • 30 gr Shiitake mushrooms, sliced
  • 30 gr shimeji Mushrooms, picked
  • 2 Giant king oyster Mushrooms, sliced
  • 3 radishes, thinly sliced
  • Basil emulsion
  • 100ml milk
  • 1 cup of basil leaves, picked
  • 300ml vegetable oil
  • Seasoning
  • 1 lemon zested


  1. Combine all the ingredients for the pickling liquid. Add the mushrooms and radish to the liquid and refrigerate overnight.
  2. For the emulsion: Add the milk to a blender along with the basil. Slowly start adding the vegetable oil- thickening the liquid as it goes along. Once the liquid has been thickened, add seasoning and zest.
  3. To plate: Slice the barbell into 1 cm thick slices and place in the middle of the plate, season. Dress with the pickled mushrooms and radishes. Finish with a micro green salad and a drizzle olive oil and lemon juice.



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