Fish Cut the halibut fillet into eight even, large pieces and wrap in the lardo bacon. Place the fillets on a plate and cover with cling film so that the film lies tightly on top. Put the plate with the wrapped fish fillets in the oven at 80 °C (hot air) for 10 minutes. The fish is cooked when the bacon is completely glazed.
Shitake- leek vegetables Remove the shitake from the stem and cut into triangles. Rinse the leek, cut it in half lengthwise and cut it into nice little plates. Now sauté the mushrooms in a little bit of oil over medium heat and roast until lightly golden brown. Now add the raw leek and sauté until soft. Add a little butter to the vegetables and season with salt & pepper.
The potato mousse Remove the earth apple and the peel of the onion and cut them into slices. Sauté the raw slices of potato and onion in a little bit of oil in a small saucepan and then extinguish with the white wine. Then pour the chicken stock and cook the potatoes until tender.
Season the mixture with salt & pepper and nutmeg. When the potatoes are soft, add the whipped cream and blend. Bring the sauce to a boil and remove from the heat. Now mix an egg yolk into the sauce and maybe taste it. To refine a little bit finely chopped chives in the sauce form.
Later, however, do not whisk any more.
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