Marinated pike-perch and raw shrimp with leek, meadowsweet and prawn crackers

10 portions as a starter or 4 as a main course Marinated fish and shrimp 500 g Pike-perch 40 Raw shrimp 50 ml Dill oil Shell the shrimp and keep the shells for the prawn crackers. Slice the fish thinly. Place the fish and shrimp on parchment paper brushed with oil. Cover […]

Lobster tortellini with kohlrabi, apple and kale sprouts

Serves 8 when served as a starter or 4 as a main course Lobster filling 1 Lobster 30 g Butter 15 g Wheat flour 100 ml Milk 50 ml Cream 50 ml Salt 2 l Water Bring the water to a boil with the salt – it should be salty like the ocean! Kill […]

Seared Pike-Perch with baked fennel, dashi, cucumber and oyster

Serves 8 as a starter or 4 as a main course Dashi 1 l Water 2 tbsp Bonito flakes 10×3 cm Kombu seaweed 20 g Pea shoots – Fennel (leftovers) – Fish bones from the Pike-Perch Roast the fish bones in the oven at 275° C until golden (about 15 minutes). Pour […]

Grilled scallop with raw shrimp, tomatillo and spinach crisp

Serves 10 as a starter Scallops and shrimp 10 Scallops 50 Raw shrimp ½ Lemon – Salt Thread the scallops onto skewers and grill them quickly on high heat. Cut each scallop into 5 pieces. Peel the shrimp as instructed by your chef and keep them in the fridge until serving. Spinach […]

Cured herring with smoked potato purée, tomato emulsion and sour cream curd

Serves 10 as a starter Cured herring 250 g Fillets of herring (about 1 pp) 14 g Curing mixture ½ Banana shallot 1 Lemon (+ zest) 2 tbs Olive oil Chop the shallot finely. Combine all ingredients with the fish and seal in a vacuum bag. Keep cold until serving. (If you don’t have […]