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Ingredients FOR THE FISH 320g fresh pike-perch fillet Rapeseed oil Butter Salt   FOR THE PEA PUREE 250g dried red lentil peas 2 onions 2 carrots 70g yellow curry paste …

Ingredients 4 duck breasts Garlic Fresh thyme 2 big sweet potatoes 200g chanterelles 4 big yellow plums Butter Salt Marigold flowers Cape gooseberries   FOR THE PUMPKIN PUREE 1 small …

Ingredients 600g bone-in veal loin     FOR THE CARROT PUREE 400g carrots 70g butter 35ml orange liqueur     FOR THE ROOT VEGETABLES Celery Turnip Parsnip 1.5kg salt   …

Ingredients FOR THE ROULADE ~1kg boneless rabbit meat (rabbit belly and small pieces) Pinch of salt Ground black pepper Fresh thyme 200g briefly cooked carrots 2 eggs 4 teaspoons fried …

Ingredients 1kg blue potatoes 1 tablespoon oil Salt 1 teaspoon potato starch 150g flour     FOR THE GARNISH A few shiitake mushrooms Pomegranate seeds Raspberries Spring onions   SALIERO …

Ingredients 700g sea bass 150g buttermilk 10g agar-agar powder Small vegetables which are in season Seasoning herbs Lemon   Servings:4Level: easy 1. In a pot of hot water gently boil …

Ingredients FOR THE TURKEY 0,5kg turkey fillet A few handfuls of spinach Salt, pepper     FOR THE CARROT- SEA BUCKTHORN PUREE 300g carrots 100g sea buckthorn berries 20g butter …

Ingredients 4 lobsters     FOR THE SAUCE 300ml coconut milk 1 tablespoon red curry paste 1 tablespoon fish sauce 4 kaffir lime leaves 1 stalk lemon grass 1 teaspoon …

Ingredients FOR THE STURGEON 1 sturgeon fillet (800 g) 17 g salt 17 g sugar     FOR THE POTATOES 1 kg potatoes salt   FOR THE NETTLE AND GOUTWEED …

Delicious meatballs which taste at their best when using the mixture of venison and pork. Ingredients 300g ground venison 300g ground pork 1 small egg 1 tablespoon melted duck fat …

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