Lemon Marinated shrimp with spinach, cucumber, apple,cauliflower cream, trout roe and croutons.

4 servings

Shrimp Salad
7 ounces shrimps
2.5 ounces cucumber
1 small apple
0.7 ounces spinach leaves
3 tablespoons lemon juice
3 tablespoons olive oil
salt

Cauliflower Cream
10 ounces cauliflower without stem
1/2 cup heavy cream
1/2 cup milk
salt

Sides
½ cup croutons
1.5 ounce trout roe

Instructions:

Cut the cauliflower into small pieces and boil it in the milk and cream, until soft. Blend smooth, season with salt and cool.

Peel the apple and cucumber and dice into 1/4" pieces. Rinse the spinach and let dry. Mix shrimp, cucumber, apple and spinach with lemon and olive oil, season with salt.

Distribute the shrimp salad in 4 fine bowls, add a teaspoon of cauliflower creme, trout roe and sprinkle with croutons.

Chicken with emulsion of roasted hazelnuts, and mint with carrot, parsley root and kohlrabi. 

4 servings


2 Chicken Breasts
salt and olive oil 

Emulsion
1/2 garlic clove
1/4 yellow onion
1/2 cups chicken stock
2/3 cup white wine
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 tablespoon mint, chopped
2.5-ounce butter

1 ounce hazelnuts, toasted and coarsely chopped
2 ounces carrots
2 ounces of parsnip
2 ounces kohlrabi
olive oil and salt 

Preheat an oven to 210 F. Heat a frying pan, medium high temperature. Salt the chicken breasts and pan fry them in oil (each side for about 2min). Bake in the oven for about 15 minutes, or until the core temperature is 160 F.

Emulsion: Finely chop the garlic and onion, and saute in a pan with olive oil. Add the stock and wine and reduce until about 1 cup remains. Boil reduction just before serving and pour it into a blender along with parsley, mint, butter and lemon juice, season with salt. Peel and dice vegetables into cubes. Add the diced vegetable and hazelnuts in the emulsion and let it simmer for 2 minutes. 

Serving: Carve the chicken. Distribute the emulsion into 4 soup plates and then add the chicken.

Champagne Sorbet

 4 servings 


1 1/3 cup sugar
1 1/3 cup of water
1/2 lemon, squeezed
2 cups of champagne or sparkling wine
2 egg white
1 tbsp powdered sugar
1/2 cup thawed raspberries

Bring the sugar and water to a boil and simmer for about 3 minutes. Let the syrup cool.

Whisk the egg white with the powdered sugar until firm, then add the syrup and champagne while stirring.

Pour into bowl with a lid and place in the freezer. Stir 2 times an hour during the first 3 hours. After 5 hours the sorbet is ready to serve.

Serve with raspberries.