Mushroom tarte with chawanmushi, pickled onions and pea shoots

Serves 10 Tarte 230 g Plain flour 63 g Water 63 g Butter 20 g Egg yolk 8 g Salt 5 g Sugar Mix all ingredients in dough mixer for about three minutes. Knead the dough on the worktop, then allow it to rest in a sealed vacuum bag in the fridge for about 20 […]

Tarragon stuffed quail with apple créme, glazed onions and chicken jus

Serves 10 Quail 5 Quail Cut the quail according to your chefs instructions. Save the wings for the sauce and the thighs for later. Stuffing 200 g Minced chicken 50 g Double cream Arla® 1 Egg 5 g Tarragon 20 g Parsley 20 g Spinach 1 Brown onion 1 Garlic clove 25 g Butter 10 […]

Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette

Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette 10 p Baked asparagus 10 White asparagus 60 g Butter 40 ml Water 20 g Sugar 20 g Salt 20 ml Lemon juice Peel the asparagus and cut off the lower, rough parts. Put the asparagus […]

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam serves 10 p Mussels and mussel broth 30 Mussels Water 100 ml Milk 20 g Butter Fermented gooseberry juice Rinse the mussels in cold water for approximately 30 min. Boil the mussels in plenty of water until they […]

Charred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil

Serves 10 as part of a larger menu, or 4-6 if served as a main course Escabeche 2 Bay leaves 5 g Peppercorns 1 Shallot 2 Garlic cloves 100 g Olive oil 100g Champagne vinegar 400 g Water 8 Dried tomatoes in oil 8 g Salt Saute shallots, garlic, black pepper and bay leaves in […]

Meat

Mushroom tarte with chawanmushi, pickled onions and pea shoots

Tarragon stuffed quail with apple créme, glazed onions and chicken jus

Butter baked white asparagus with almond hollandaise, smoked trout roe, deep fried sourdough and onion vinaigrette

Deep fried mussels with oyster emulsion, pickled fennel, herb purée and mussel foam

Charred mackerel with ajo blanco, smoked grapes, grilled broad beans and lovage oil