St. Pierre and Sweet Peeper

Torben Schuster: "I prefer to cook what I like and especially with the cold dishes I sometimes want to bring some theatre to the plate, although always functional."


  • St. Pierre fillets
  • sea salt
  • Sweet Peeper
  • baby spinach

For the bacon dashi:

  • 500 g dark smoked bacon
  • 2 onions
  • 2 slices of kombu
  • 10 dried shiitakes
  • 60 g bonito flakes
  • 5 l strong vegetable stock
  • 5 dl sake

For the bacon foam:

  • 2 dl clear bacon dashi
  • rice vinegar
  • lecithin

For the shiitake duxelles:

  • 500 g of shiitake
  • 5 cl sake
  • 3 shallots
  • salt

For the lemon puree:

  • 700 g lemon zest
  • 700 g lemon juice
  • 80 g of butter
  • 125 g of sugar
  • 250 g of orange juice
  • 14 g of agar
  • 10 g citras

For the pork belly:

  • 1 kg pork belly
  • 50 g of ginger
  • 3 cloves of garlic
  • 40 g of salt

For the shiitake:

  • 10 medium sized shiitakes
  • 5 cl sake
  • salt

For the shiroita kombu algae:

  • 2 cl rice vinegar
  • 150 g of sugar
  • 2 dl water
  • algae


Dice the bacon for the dashi, sweat on and add the chopped onions. Deglaze with the sake and fill with the vegetable stock.

Add all remaining ingredients except the bonito flakes and let it steep for 3 hours. Now add the bonito flakes, remove from the heat and pour the mass through a cloth.

Prepare the dashi with 1 dl low-salt soy and 200 g protein, pour through a cloth and reduce to the desired taste.

For the foam, mix all ingredients and foam with the hand blender. Cut the shiitake and shallot into small cubes, sweat, extinguish with the sake and let it boil dry.

Season with salt. Boil the zest 4 times in clean water. Mix in the blender to 50°C with the lemon juice, add the butter and sugar and mix the mixture smooth.

Bring the orange juice to a boil and add the agar and citras. Add to the lemon mass and mix smooth. Pass through a fine sieve, allow to harden and blender smooth.

Vacuum all ingredients for the pork belly and infuse cool for 24 hours. Turn the abdomen every 2 hours.

Steam the belly in the oven at 60°C for 16 hours, let it cool, cut thin slices and make filled rolls with the duxelles.

Place the shiitakes with the hat down in a tin, baste with the sake and sprinkle with some salt. Cook in the oven at 160°C for 10 to 15 minutes and cut into pieces.

Make a sweet and sour liquid and let the algae simmer covered for 35 minutes. Allow to cool in the liquid and portion.

Grill the fish fillets, dress all components on the plate and garnish with baby spinach and Sweet Peeper.


Restaurant Gut Lärchenhof

Hahnenstraße 1, Pulheim, Duitsland
T 0049/2238 9231016

Recipe: Torben Schuster
Source: Culinaire Saisonnier 93 - Summer 2019

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