Weever, Butternut Squash, Sweet Onion, Elixir d’Anvers, Ginger

Seppe Nobels - Graanmarkt 13
  • coarse sea salt
  • sweet onion
  • butternut squash
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 4 juniper berries
  • 3 dl milk
  • 30 g ginger
  • 2 tsp wasabi powder
  • 5 cl Elixir d’Anvers
  • 1 tbsp honey
  • 2.5 dl whipping cream
  • 2 limes
  • 3 gelatine leaves
  • pepper and salt
  • weever
  • chickweed
  • 1 red onion


  1. Cover the (whole) sweet onions in coarse sea salt and roast in the oven for 45 minutes at 180°C. Cut the raw squash into chunks and roast under tin foil in the oven for 35 minutes at 170°C, together with 2 tablespoons of olive oil, 2 cloves of garlic, thyme, rosemary and 4 juniper berries.
  2. For the ginger flan: heat the milk to approximately 60°C together with the grated ginger, Elixir d’Anvers, wasabi powder and honey. Pour through a sieve and add the gelatine leaves. Leave to cool to room temperature and then add the slightly whipped cream. Leave to set in the fridge for 1 hour.
  3. Take the oven from the baking tray and colour on all sides in a hot griddle pan. Descale the weever, remove the fillet from the bone and remove the small side bones. Fry in olive oil until crisp and season with pepper and salt. Serve the weever and grilled squash with some peeled back layers of sweet onion. Use a cooking ring to cut circles from the ginger flan. Finish with finely sliced red onion and chickweed.