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
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
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
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