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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 […]

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 […]

Fresh 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 […]

Langoustine 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 […]