Sashimi of Hamachi & chips of Lotus root


Sashimi of Hamachi & chips of Lotus root

Deep sea delicacy Yellowtail (Hamachi) has translucent, pinkish-white flesh with distinctively firmer texture and is a rich and fatty fish with a delicately sweet buttery flavor. As an added ‘bonbon’ Chef Erwin adds chips of Lotus root, just perfect for the SASHIMI OF HAMACHI appetizer dish!

Available August 11 till August 24, 2017

Appetizers

Sashimi of hamachi on wakame salad served with shrimp tempura, chives, pickled red onion, chips of lotus root and ponzu-chili flake dressing

Vitello Tonato thinly sliced veal eye round and tuna mayonnaise served with lemon juice, rucola, capers, sun dried tomatoes, croutons and olive oil

Watermelon gazpacho with avocado, Parma ham, croutons and micro greens

Entrees

Parma ham wrapped whiting fillet served with mashed potato, braised leek and creamy garlic-mustard sauce

Pan fried wild duck breast served with 3 preparations of pumpkin, fried potatoes and red wine-sage sauce

Boston butt of wild boar served with mashed potatoes, sauerkraut, caramelized apples and a bourbon-mushroom-bacon sauce

Dessert

Oreo cookie-nutella pie with pine apple compote and coconut ice cream

SCREAMING EAGLE & SEASONS

A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.

Recipe & plate by Chef Erwin Hüsken / Chef Rob Nollé

Photo by Kenneth Theysen | Timeless-Pixx