Chuben's secrets
A game changer in your kitchen
Enhance every dish with a single drop
5 easy recipes with anchovy powder
Ingredients
1. Anchovy Powder Omelet
Whisk eggs with a pinch of anchovy powder and chopped chives. Cook gently until fluffy. The anchovy powder replaces salt and adds deep umami flavor.
2. Umami Popcorn
Toss freshly popped popcorn with a drizzle of olive oil and a sprinkle of anchovy powder. A savory alternative to cheese popcorn.
3. Roasted Cherry Tomatoes
Mix cherry tomatoes with olive oil, anchovy powder, and black pepper. Roast for 10 minutes at high heat. Serve as a bruschetta topping or side dish.
4. Instant “Sea Broth” Soup
Dissolve a teaspoon of anchovy powder in hot water with sliced ginger and fresh herbs. A quick and comforting umami-rich broth.
5. Green Salad with Anchovy Vinaigrette
Whisk anchovy powder into olive oil and lemon juice (or rice vinegar) for a simple dressing. It replaces salt and gives a Caesar-style depth.
Bonus recipe: Anchovy powder “croutons”
Cut some bread combs in small cubes, add them to a pan with olive oil and garlic, season with anchovy powder and laurel leaves. cook until they bread cubes are roasted and crunchy. Perfect to add to a salad, fish soup, or just as snacks
Instructions
Chuben's green vinaigrette
Ingredients
- 15 cl extra virgin olive oil
- 3 cl Chuben smoked fish sauce
- 1 1/2 tsp of Xérès vinegar
- 1 tsp of honey
- 1 branch of fresh basil
- 1 branch of fresh mint
- 1 branch of green shiso
- 1 clove of garlic
Instructions
Simply mix all ingredients together in a blender until the herbs turn into small green dots. Let it rest for 5 minutes before using to let all flavors infuse. Use this vinaigrette as a salad dressing, perfect with a tomato salad in summer, but it fits also with a seared fish fillet or a simple avocado toast with smoked salmon.
Roasted fennel salad / fresh figs / Chuben smoked coffee seasoning
Ingredients
- 1 fennel bulb
- 3 fresh figs
- 1 handful of hazelnuts
- 1 tbsp Chuben smoked fish sauce
- 1 tbsp white balsamic vinegar
- 2 tsp warm espresso coffee
- 3 tbsp grapeseed oil
- A few roasted and crushed coffee grains
Instructions
- Preparation:
- Cut the fennel into thick slices and roast it in olive oil until caramelized.
- Cut the figs into quarters. Toast the hazelnuts.
- Prepare a dressing: smoked fish sauce + vinegar + coffee + oil.
- Warm fennel, figs, crushed hazelnuts, fresh herbs (tarragon or dill) mix.
- Drizzled with dressing.
- Add the crushed coffee grains
Smoky fish sauce combines with coffee for a surprisingly consistent land-sea vinaigrette that enhances the sweetness of the fruit and the aniseed of the fennel.
Monkfish blanquette with coconut milk and smoked fish sauce
Ingredients
- 40 cl coconut milk
- 3 cl Chuben smoked fish sauce
- 1 leek
- 250 g of shiitake
- 1 lemongrass stick
- 8 small carrots
- 750 g pieces of Monkfish
- 4 tbsp flour
Instructions
- Slice the leek into slices and cut the mushrooms in half. Detail the lemongrass in 4 sections and then crush them.
- In a large frying pan, sauté the leek, mushrooms, lemongrass and carrots over medium heat in oil for approx. 8min.
- Dry the pieces of monkfish well in absorbent paper. Pour the flour and salt into a freezer bag, add the pieces of monkfish and flour them. Remove the monkfish and excess flour.
- Remove the vegetables from the frying pan, add a little oil if necessary and sauté the pieces of monkfish until they begin to lightly color. Remove them and reserve.
- Add the white wine and let it reduce completely. Add the Chuben smoked fish sauce, coconut milk, chili pepper and reserved ingredients. Heat gently for 10 minutes then add the lemon juice and sprinkle with chopped herbs. Serve hot.
Vanilla ice cream / black pepper fish sauce / miso caramel and sesame chips
Ingredients
- 500 ml of full-fat liquid cream
- 100 ml milk
- 4 egg yolks
- 100g sugar
- 1 vanilla bean
- 3 sprays of Chuben black pepper fish sauce
- 1 tbsp white miso paste
- 50g caramel sugar
- 1 tsp toasted sesame seeds
Instructions
- Preparation:
- Make a classic custard: milk + cream + vanilla + sugar + yolks, baked on a tablecloth.
- Off the heat, add the black pepper fish sauce. Turbine.
- Prepare a dry caramel, add a dab of miso at the end of cooking.
- Serve a scoop of ice cream topped with miso caramel and sprinkled with sesame.
- Spray some black pepper fish sauce on the ice cream just before serving
Black pepper fish sauce acts as a flavor enhancer in ice cream, like a hint of fleur de sel in a dessert.
Marinated duck breast Chuben style
Ingredients
Sake : 60 g
Chuben Smoked Fish Sauce : 30 g
Maple syrup 20 g
Spring onion minced: 25 g
Fresh red chilli (bird or Thai type): 1/2
Fresh garlic : 1 clove, crushed
Lime zest 1 g (small pinch)
(from the marinade used, filtered)
- Marinade reserved : all the filtered liquid (about 100–110 g)
- Duck juices : 1–2 tbsp (15–30 g)
- Cold butter : 20 g (optional but adds shine and roundness)
- Cornstarch (cornflour): 3 g (1 small level teaspoon) diluted in a little cold water (10 g)
Instructions
Preparation:In a bowl, mix the sake, smoked fish sauce, and maple syrup. Add the very finely chopped spring onion, chopped chilli, and crushed garlic. Add the lime zest for a fresh touch if desired. Pour the marinade into a zip bag or sous-vide with the duck breasts flesh side down. Leave to marinate in the fridge for at least 2 hours, ideally 4 to 6 hours, or even overnight for a more intense flavour.
Suggested cooking:
Sear the duck breasts skin side down over medium heat until the fat has melted and the skin is crispy. Turn over and finish cooking flesh side down to taste (pink: about 3–4 min). Let stand for 5 minutes before slicing.
Hot sake sauce and fish smoked sauce (from marinade)
Preparation:
- Strain the marinade (to remove the garlic, chilli, onion) and pour it into a small saucepan.
- Add a little fat or cooking juice from the defatted duck breast (15 to 30 g depending on the desired intensity).
- Bring to a gentle boil and reduce for 2 to 3 minutes.
- Add the diluted starch while whisking to lightly bind the sauce. Cook for 1 minute.
- Off the heat, whip the cold butter sauce into cubes to a glossy texture.
- Taste and adjust if necessary: a little sugar to soften, a few drops of lime to spice up.
From Our Chefs’ Kitchens
