You don’t just become Fish Chef of the Year. The competition has been held for the 34th time at the Horeca Expo in Flenders Expo Ghent. The professional jury, composed of representatives of the most important restaurant associations and chaired by North Sea Chef Filip Claeys, already made a pre-selection from the submitted recipes and thus arrived at five finalists.
These five finalists have to make an original dish live this afternoon with megrim, the fish of the year. Megrim is super tasty when fried on the bone. Recipes with other flatfish such as sole, lemon sole and plaice are also suitable for megrim. Gilles Pauwels managed to surprise the jury the most.