Ingredients for the crayfish
- 5 crayfish tails per person
- 10 g salt
- 100 g ice-cold water
- Marinade:
- 50 g fermented kohlrabi juice (or lime juice)
- 1 shallot
- 1 clove garlic
- 1 piece of ginger
- Coriander
- 10 g Shoyu sauce
To preparte the crayfish
To make the marinade, combine all of the ingredients and leave to infuse for 1 hour. If necessary, peel and clean the crayfish. Place the crayfish in the salted ice-cold water for 15 mins. Drain the crayfish and pat dry on kitchen paper. Place in the marinade for 30 mins.
Ingredients for the fermented kohlrabi juice
- 500 g kohlrabi
- 500 g celery
- 500 g apples
- Salt
- 2 g xanthan gum
To prepare the fermented kohlrabi juice
Peel and juice the kohlrabi. Juice the celery and apples. Combine all of the juices. Add 2% salt to the amount of liquid. Mix well and vacuum-pack. Leave to ferment at room temperature for at least 3 days. The bag will inflate somewhat. This is normal. Once the desired acidity has been achieved, pass the juice through a fine sieve. Alternatively, leave to ferment further. Thicken with a little xanthan gum.
Ingredients for the kohlrabi
- 1 kohlrabi
- 30 g butter (for frying)
- Salt
To prepare the kohlrabi
Cut the kohlrabi into thin slices and cut out circles. Heat a Teflon pan, add the butter and allow to brown slightly. Briefly fry the slices of kohlrabi. Add salt to taste.
Ingredients for the beer bread crackers
- 250 g old dry bread
- 1 l dark beer
- 2 l water
- 1 l vegetable oil (for deep-frying)
- Salt
To prepare the beer bread crackers
Simmer the bread in the liquid for approx. 30 mins. until sticky. Blitz until smooth. The mixture should be homogeneous and shiny. Spread thinly on a silicone mat and leave to dry in the oven at 60 °C for 1 hour. Heat the vegetable oil to 190 °C and deep-fry the dry bread. Drain on kitchen paper and season with salt.
Ingredients for the caramelized sunflower seeds
- 100 g sunflower seeds
- 10 g honey
- 5 ml Shoyu sauce
- Salt
To prepare the caramelized sunflower seeds
Mix the sunflower seeds with the honey, Shoyu sauce and salt, spread on a baking tray lined with baking paper. Roast in the oven at 150 °C until golden brown.
Ingredients for the dried bean puree
- 200 g dried green beans
- 1 l water
- 5 g salt
- 1 onion, diced
- 1 garlic clove, pressed
- 50 g butter
- 50 g white wine
- 200 g vegetable stock
To prepare the dried bean puree
Soak the dried green beans in 1 l of water for 4 hours. Remove the beans from the water and leave to drain. Sauté the onion and garlic in the butter until golden brown. Add the beans and cook for 5 mins. Pour in the white wine and reduce to half the amount. Add the vegetable stock. Simmer for 20 mins. Puree until smooth.
Ingredients for the dill oil
- 200 g dill
- 200 g sunflower oil
To prepare the dill oil
Mix everything together in the Thermomix on the highest setting at 50 °C for 8 mins. Drain through a Superbag or cloth. Separate the oil from the liquid. Chef's tip: A piping bag is good for this. Hang up the bag containing the oil. After a little while, the unwanted liquid will settle at the bottom. Then simply cut a small hole in the bottom of the bag and carefully allow the liquid to drain out.
Ingredients for the apple
- 1 apple
- Dill fronds
To prepare the apple
Thinly slice an apple and cut in half. Serve the apple and dill fronds alongside.