Recipes

Ingredients 400 g fillet of sea bass or any white fish 450 g seasonal vegetables Kampot salt white Kampot pepper 4 tablespoons olive oil Instructions 1. Bring water to a boil. Blanch the vegetables al dente – about 5 minutes (briefly dip into hot water and then quickly cool in ice water) and drain. 2. Prepare the pan. Season the fish, add about a tablespoon of oil to the pan, and fry the fillets on both sides until golden. Add the blanched vegetables and serve! 3. Finally, season with oil, white Kampot pepper, and Kampot salt crystals. Author's tip Start roasting the fish on the side you want to serve – that is, skin side first. The quantities are for 2 servings and preparation will take you no more than 20 minutes!   Enjoy your meal! Author: Matteo De Carli

Ingredients 6 eggs 2 tablespoons cream 200 g salmon (fresh or smoked) vegetables (salad mix, avocado, cherry tomatoes) 2 tablespoons olive oil 2 tablespoons lemon juice coarse Kampot salt red Kampot pepper Instructions 1. Crack the eggs and mix them with salt and a spoonful of cream. Pour the mixture onto a non-stick pan and first make one omelette, then the second. 2. Meanwhile, prepare the salmon on a plate drizzled with lemon and the salad with avocado and cherry tomatoes, also drizzled with lemon. 3. Add a little olive oil, Kampot salt, and red Kampot pepper. Author's tip To make the omelette nicely fluffy, whisk the eggs by hand with a whisk.   Enjoy your meal! Author: Matteo De Carli

Ingredients 400 g tuna 125 g burrata (we recommend MozzarellArt) 8 cherry tomatoes chives salt white Kampot pepper extra virgin olive oil Instructions 1. Slice the tuna into thin slices and place on a plate. Slice the tomatoes and place them on the tuna. 2. Tear the burrata with a spoon and add it to the tuna. Chop the chives and place them on the plate. 3. Season with extra virgin olive oil, salt flakes, and white Kampot pepper. 4. Serve as a pleasant welcome at the start of grilling.   Enjoy your meal! Author: Matteo de Carli

Ingredients 400 g salmon fillets from sustainable farming (Boxxi) 4 pieces of chives extra virgin olive oil red Kampot pepper fleur de sel Instructions 1. Slice the salmon very thinly and lay it on a plate. 2. Add the chopped chives. 3. Season with extra virgin olive oil and salt. Sprinkle with ground red Kampot pepper. 4. A simple but excellent appetizer is ready!   Enjoy your meal! Author: Matteo De Carli