Seafood

Butter poached lobster with dill, tomato jelly, crispy kavring & caraway emulsion

Serves 10 as a starter Lobster 2 Live lobsters Water Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce. Lobster sauce Lobster shell […]

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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 […]

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Lobster croquette with Kohlrabi flowers, puffed broccoli and lobster vinaigrette

Serves 10 Lobster 1 Lobster Kill the lobster with a knife. Boil the claws and tail in salted water for about 3 minutes. Cool down quickly. Remove the meat and chop into smaller pieces. Save the lobster shell for later. Hummerkrokett 320 g Almond potatoes 1 Garlic clove 35 g Butter 35 g Plain flour […]

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Seared Scallop with roast sweetheart cabbage, charred cucumber and beurre noisette-snow

Serves 10 as a part of a multi-dish menu, or 4-6 generous portions Tapioca crisp with Sea Lettuce 100 ml            Tapioca 400 ml            Water 2 g                   Salt 50 g                Dried Sea Lettuce (Dry in oven at 80°C for 1 hour) Boil the tapioca pearls in the salted water for approximately 4 mins. Pour the […]

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Lobster tortellini with lobster foam and charred cipollini onions

Serves 10 as part of a taster menu, 4-6 if served as a free standing dish Pasta dough 90 g    Durum wheat 90 g    Plain flour 3 tbsp Chive water* 1  Egg 2  Egg yolk *Chive water is made by taking approx 20 g of Chives, run in a blender with 3 tbsp […]

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