Mizukami Riki
Vegetable cone with fried fishby Heinz Beck
Signature Dishes Spaghettino al "pomodoro d'inverno" è il Piatto del 2023 di Paolo Gori
For 4 people 4 gigantic fresh langoustines from the Danish island of Læsø 2 saddles of medium sized local rabbit 1tsp roasted, crushed fennel seed Læsø sea salt For the chutney 4 green tomatoes - diced 2 green apples - diced 2 Gotland challottes – finely diced 100 g sugar 1dl Lilleø apple vinegar 1tsp roasted, crushed fennel seed For the aïoli 4 new potatoes 1 fennel 2 garlic clove 1tbsp Pastis 1dl olive oil mayonnaise lemone juice extra virgin oliv oil Læsø sea salt For the salad 1 fennel 1 bunch of wild rocket leaf from Gotland rapseed oil from Bornholm lemon juice Læsø sea salt
For the chutney, boil the tomatoes, apples, challottes together with the sugar, vinegar and the fennel seed. About 10 minutes until thick and well reduced.
The aioli now - braise the potato with the fennel in a touch of water and olive oil – blend smooth togther with the mayonnaise. Finish the aioli with a little lemon juice, Pastis & fresh garlic. Salt from Læsø.
Dress the rabbit and the langoustine with the crushed fennel seed & sea salt. Grill rare over hot coals.
Dress the finished dish with a little roasted fennel seed to enhance the aromas.
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