asparagus flan with fava beans, brown butter poached egg yolk and parmesan foam
Asparagus, fresh peas, fava beans, sorrel and chervil - everything so green! Imagine the runny egg yolk that melts together with the parmesan and the asparagus. What more do you want?! There is nothing better that I could imagine during spring time. The acidity of the sorrel and the almonds give a tiny kick to the whole dish.
Sheep's milk cheese - morel gnocchi with spinach and walnut
morel & hazelnut crumble crusted zander terrine with mango & beetroot puree, confit sunchoke, hazelnut milk foam, anise beurre blanc and beetroot paper
Fish stock is pretty important in this zander terrine, because that is where the flavour comes from, I always have a batch of stock in my freezer. The crumble on top shouldn't scare you because of the dried morel: it is not dominant at all, but between two bites it gives a little kick and asks for attention. Hazelnut is on the plate in various ways: first of all the confit sunchoke was cooked in hazelnut oil, then there is the hazelnut milk foam and it is on top of the fish terrine as part of the crumble. My big love beetroot just had to be part of the whole thing. I had the idea to combine it with mango to somewhat balance the earthy flavor. I think the combination works nicely. All these elements are tied together with anise. Anise is great with fish and sunchoke goes very well with beetroot and mango. The beurre blanc is scented with anise and completes the dish.
roasted tomato mousse with basil crumble
citrus & fennel salad with pistachios
baked beet salad with citrus & cottage cheese
fish & chips
beetroot-apple-sunchoke salad on beetroot rösti with spring flowers, herbs and quail egg
I remember when I created this dish, it was an unbelievably cold day in early April a couple of years ago. There was no sunshine, or even a light spring breeze. So I tried to create spring in my kitchen. I grabbed my favourite ingredient: beetroot and prepared a rösti - a traditional swiss potato dish, kind of a fritter - that had this absolutely gorgeous color. To give the whole thing a nice portion of spring I served it with a pistachio oil dressed salad. To be exact a raw chioggia beet, apple and sunchoke salad with loads of spring herbs: sorrel, chervil, violas, a couple of daises and deadnettle leaves which I collected during my morning walk with my dog. At least the quail egg brought some sunshine onto the plate!