Lightly cured halibut with plum glaze, pickled kohlrabi, horseradish, and deep-fried rice paper

This delicious dish is served as an appetizer on our autumn menu 2026. But here’s a tip: we’ve also served it in a smaller version (as canapés) at a cocktail party. Either way, this dish works great both as a slightly larger appetizer or as a snack! The recipe makes 10 servings in the larger format.

Halibut

• 500 g halibut
• 10% brine

Place the halibut in the brine for 10 minutes. Remove it from the brine, pat it dry, and cut it into three thin slices per serving.

Horseradish mayonnaise

• 2 Egg yolks
• 10 g Champagne vinegar
• 15 g Mustard
• 35 g Horseradish
• Salt
• 130 g Canola oil
• 6 g Juniper

Burn the juniper branches and pour the oil over them. Cover with a lid and let steep for 3 minutes. Strain out the juniper branches and set the oil aside. Slowly add the smoked oil while mixing the egg yolks, vinegar, salt, and mustard until the mayonnaise is thick and fully emulsified. Add grated horseradish and season with salt to taste.

Pickled kohlrabi

• 100 g Pickling liquid (1-2-3)
• 1 Kohlrabi

Slice the kohlrabi thinly using a mandoline. Cut out flower shapes and place them in the pickling brine.

Plum glaze

• 300 g Plums
• 2 leftover apples
• 200 g Cucumber
• 360 g Water
• 25 g Lemon juice
• 10 g Sugar
• 90 g Fermented plum juice

Grill the plums until they are lightly browned. Juice them together with the apples and cucumber. Bring the juice to a boil with water and lemon juice. Strain through a cheesecloth as soon as it comes to a boil. Pour it back into the saucepan, add sugar and fermented plum juice, and reduce to the desired consistency.

Deep-fried rice paper

• 3 sheets of rice paper
• 6 g Plum powder
• 1 g garlic powder

Deep-fry the rice paper until it puffs up. Sprinkle with fermented plum powder and garlic powder.

Apple Parisienne

• 2 apples

Use a Parisienne cutter (melon baller) to cut small balls out of the apples