Carpaccio of Scallops | Tamarind glazed mackerel fillet


Carpaccio of Scallops | Tamarind glazed mackerel fillet

One of the nicest ways to enjoy the freshest, highest quality scallops, is raw. Food connoisseurs have an extraordinary opportunity to indulge in Chef Erwin’s unique scrumptious dishes within his exquisite Seasonal Specials menu which includes Carpaccio of Scallops.

Appetizers

Crispy spicy smelt on tomato and cucumber salad, served with green olives, red onions and tzaziki

Carpaccio of scallops on garlic-lime mayonnaise, served with tobiko, grapefruit, rucola, lemon peel and creme fraiche with caviar of Dutch herring

Chinese tomato soup with duck leg confit and spring onions

Main courses

Tamarind glazed mackerel fillet served with shrimp-ginger risotto, braised cabbage, beet chips and chili oil

Pan fried maple leaf duck breast served with garlic mashed potato, green asparagus and red wine-star anis sauce

Saltimbocca, veal eye round wrapped in Parma ham served with truffle mashed potato, ratatouille and marsala sauce

Dessert

Café glacé: 3 layers of coffee syrup, mocha mousse, whipped cream with crumble and vanilla 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