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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 […]

Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette

Serves 10 as a starter Beets 8 Medium sized red beets – Vegetable oil – Coarse salt 2 Beets for juice 0,5 bottle Cherry beer 2 tbsp Beetroot vinegar Rub the beets with oil and salt. Bake 5 hours at 160°C. Allow the beets to rest 30 mins. Grate the raw beets […]

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 […]

Infused 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 […]