Seafood
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 […]
Read moreInfused white asparagus with scallop, yuzu mayonnaise and trout roe
Serves 8 as a starter or 4 portioner if served as a maincourse Infused white asparagus with seared scallop, yuzu mayonnaise and trout roe Infused white asparagus 10 White Asparagus 1 tbsp Sugar 1 tsp Salt 200 ml Water 1 Lemon 100 ml Sour beer […]
Read moreLobster 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 […]
Read moreFresh Lobster, Cucumber & Apple juice and Languostine crème
Serves 8 as part of a menu, or 4 as a main course We served this delicious, delicate dish as a cold starter – but you could easily serve this as a wonderful summer meal – and if you love your seafood, double the amount of lobster to make a larger serving. You could also […]
Read moreLangoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine
Serves 8 Barigoule 50 ml Olive oil 1 Carrot 1 Brown Onion 3 Garlic cloves 2 Bay leaves 2 sprigs Thyme 1 tbsp Fennel seeds 100 ml White wine 100 ml White wine vinegar 200 ml Water 1 Lemon (in halves) 5 Small parsley roots 300 g Fennel Peel the carrot, onion and garlic and chop into smaller pieces. Fry the vegetables […]
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