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 with cling film and flatten the fish. Keep cold until serving.


Sour plum sauce

  • 2                    Plums
  • 1 tbsp            Plum rice vinegar

Remove the stones from the plums and crush them with salt using your hands. Vacuum pack the plums with vinegar. Bake for 20 mins in a steam oven at 85°C or simmer gently in a pot. Strain the sauce and season with salt. Before serving: Place the fish and shrimp on the plates and brush with dill oil. Blast with a blowtorch and add the plum sauce.


Prawn crackers

  • 10                    Raw shrimp
  • 400 ml            Water
  • 100 ml            Tapioca pearls

Scorch the shrimp with a blowtorch. Let the shrimp simmer in the water for 5 minutes. Remove the shrimp and cook the tapioca 12 minutes in the water while stirring. Spread the tapioca mass onto a silicone sheet and place in the oven to dry for 45 minutes at 100°C. Break the cake into smaller pieces and deep fry at 220°C. Drain on paper and season with salt.


Baked leek

  • 1                       Leek
  • 1 clove            Garlic
  • 2 sprigs          Meadowsweet
  • 1 sprig            Crown dill
  • 200 ml           Vegetable oil

Split the leek lengthwise. Crush the garlic. Place all ingredients in a vacuum bag. Seal the bag and cook 45 mins at 85°C or simmer gently in a pot. Keep the oil for the mayonnaise, blast the leek with a blowtorch and slice it before serving.


Meadowsweet mayonnaise

  • 1                     Egg yolk
  • 1 tbsp            Miso paste
  • ½                  Lemon
  • –                     Meadowsweet oil from the leek


Cool the oil from the leek in an ice bath. Mix the egg yolk with the miso and lemon juice. Add the oil slowly while mixing. Season with salt and lemon juice.


Kohlrabi flowers

  • 1                    Kohlrabi
  • 100 ml         Pickling liquid with dill flowers (1 part spirit vinegar, 2 parts sugar and 3 parts water)

Slice the kohlrabi thinly using a mandolin. Cover the slices with warm pickling liquid and leave until the slices soften slightly. Strain the kohlrabi and cut the slices into circles. Fill the slices with mayonnaise and fold into flowers.



  • 50 g               Trout roe
  • –                     Freeze-dried soy sauce
  • 25 g               Marcona almonds
  • 2 sprigs        Dill
  • 1 box             Borage


Garnish the plates with trout roe, chopped almonds and fresh herbs.