North Sea mussels and shrimps

• Sea Fennel
• Salty Fingers®
• Pass Pierre
• Capuchin leaf
• shrimps
• razors
• clams
• ponzu
• lime
• oil
• White wine

For the cauliflower:

• 1/2 cauliflower
• sour marinade
• apple beurre blanc
• salt
• cayenne pepper

For the bimi:

• bimi
• Dressing

For the apple beurre blanc:

• 500 g granny smith juice
• lemon juice
• cayenne pepper
• 2 g of soy lecithin
• xantana
• 500 g beurre noisette

For the ponzu cream:

• 100 g of protein
• 100 g yoghurt
• 60 g ponzu
• 5 dl oil

Peel the shrimp, dry the carcasses and heads, deep fry them and season with lime and ponzu. Sweat the clams with some oil and white wine.

Freeze the razors, open them, cut into small pieces and season with lime and ponzu. Cut some cauliflower florets from the cauliflower and pickle them.

Cut the rest of the slices, place in the apple beurre blanc and season with salt and cayenne. Blanch the bimi and season with the dressing. Burn the cauliflower florets.

Make a beurre blanc, bind with lecithin and xantana and assemble with the beurre noisette. Mix all ingredients of the cream and blender until homogeneous.

Dress all components on the plate and garnish with the cresses.

***

Restaurant Gut Lärchenhof

Hahnenstraße 1, Pulheim, Duitsland
T 0049/2238 9231016
www.restaurant-gutlaerchenhof.de

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