MAIRDUMONT MEDIA - Europe's market leader for travel information (> 66% market share) launches new culinary format with the young shooting star of the cooking scene, J. P. Cleusters in the main cast. MairDumont is Europe's leading provider of travel, leisure and mobility information with offices in Stuttgart (headquarters), Austria, Switzerland, UK and China. MairDumont Media is counting on the celebrity chef J. P. Cleusters, who exclusively cooks for the DuMont Kulinaria Tour project series - Travel with pleasure - in an exclusive and stylish way.
Your contact for more informations is
Mr. Thorsten Gerke
MAIRDUMONT MEDIA
I love cooking and I live to cook!
And fortunately, I somehow managed to turn my passion into a career.
But as every chef knows, busy days in the kitchen mean a lot of hard work - and I would be quite lost without the support of my great team and without the help of external partners! Working with people whom I appreciate and trust, has enabled me to publish my own cookbooks, to collaborate with companies I believe in and to which I look up to, develop unique event concepts and bring out my own products… So yes, we have a lot going on!
To crown all of our hard work, I was honored in spring 2018 with the Special Key award, which makes me to the chef with the most ad awards in 2018. Teamwork is the key ingredient here and the reason why my whole business works. Ultimately, it's about enjoying delicious food and fine wine in good company - that's the quintessence of our work. I am firmly convinced that every fine dining arrangement is all about having a good time!
Whether you are on land, on the high seas or in the air, our goal is that you will always experience a culinary high!
DUSIT THANI MALDIVES CONNECTS GRACEFUL HOSPITALITY WITH THE UNMARKED LUXURIOUS AMBIENCE OF THE MALDIVES.
Surrounded by white sand beaches, this luxury resort, with its turquoise-blue lagoon, captivates every visitor. Relax and immerse yourself in the breathtaking surroundings, or dive into the crystal-clear waters and discover the underwater world of the spectacular house reef that surrounds the island and is part of the first UNESCO Biosphere Reserve in the Maldives. For all life-loving connoisseurs our multi-nominated top restaurants and premier chefs are on hand. Celebrity chef J. P. Cleusters awaits you as the special guest with exquisite dinner arrangements and breathtaking live speeches. Particularly noteworthy is the Thai Restaurant Benjarong, which is the figurehead of culinary collection. Let your body and mind dangle in our Deverana SPA and relax in the restful atmosphere. Six exclusive treatment rooms are at your disposal in the treetops of the tropical palms.
For more informations about Dusit visit: www.dusit.com/dtmd
GROHE REPRESENTS THE „PURE FREUDE AN WASSER“ WITH INNOVATIVE TECHNOLOGIES.
For many decades, the global brand Grohe has been relying on the brand values of quality, technology, design and sustainability, in order to offer „Pure Freude an Wasser“. It is logical that products from Grohe can be found amongst others in the most distinctive architectures around the world. Grohe Blue, another product development of the Grohe business, intelligent water enjoyment is now even easier. Tasty, filtered and pure water with the optimal drinking temperature in the versions still, medium and bubbly comes directly from the elegant kitchen tap. Cleusters: “When it comes to sustainability, to make everyday’s (kitchen)life easier, to assume on social responsibility, against the background of all these values, it is a great pleasure for me to represent Grohe and the Blue system in public and stay for a good cause”.
For more informations about Grohe visit: www.grohe.com
Metabolic Balance together with celebrity chef J. P. Cleusters, creates a symphony for contemporary nutrition, varied dishes in 8 Minutes – creative, colorful and sexy. J. P. Cleusters adds: „The new wealth is to find health even on your plate in front of you“. Between the constant obligation of being reachable and life’s fast pace, oftentimes the awareness for mindful shopping and personal appreciation is neglected. The power duo, J. P. Cleusters and Metabolic Balance, aim to positively and sustainably bring change. „We wish to promote a mindful and sustainable nutrition along with easy-to-do recipes that taste good! Staying healthy requires a conscious life. Optimally balancing your body and thereby facilitating inner and outer harmony.“. J. P. Cleusters questions: „Do we need to be exposed to an epidemic and Covid 19, which puts our immune system to the test, in order to pay the necessary attention to our body?“. Accepting the challenge and assisting pro-actively: J. P. Cleusters makes this lifestyle cooperation his personal mission. Based on 36 blood values, Metabolic Balance generates personalized nutrition programs, is successfully present in over 30 countries worldwide along with more than 1 mio clients. Metabolic Balance is pioneer for „healthy nutrition“ and guarantees an additional positive side effect – a great body shape. J. P. Cleusters contribution is to assist participants refer to their individual and balanced nutrition and enable them to integrate it stress free in their daily routines. Valuable advice for shopping natural foods and simple recipes. Only 8 minutes and goals are achieved. Already Hippocrates, the greek physician (460 AD), taught „Let food be thy medicine and medicine be thy food.“. Back then the Metabolic Balance method was unknown, until Dr. Wolf Funfack transformed it digitally to match modern times.
For more informations about Metabolic Balance visit: www.metabolic-balance.com
J. P. CLEUSTERS DRIVES THE NEW VOLVO XC90 D5.
Cleusters has a special relationship with the brand, not only because of the recently fixed collaboration. „With Volvo I connect pure lifestyle, connected with security at the highest level.“. The award-winning car manufacturer, including the Red Dot Design Award 2013 for the Volvo Sensus Connected Touch System, continues to remain as a manufacturer of particularly safe and reliable automobiles. As a traditional premium manufacturer, the Volvo Car Corporation is one of the world's most renowned brands in the automotive sector and covers almost all vehicle segments with its range. „I am proud to be Volvo's brand ambassador and represent the company in public!“, says J. P. Cleusters. He drives the new Volvo XC90 D5.
For more informations about Volvo visit: www.volvocars.com
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Preparation time: 25 minutes (cooking time included)
Ingredients for 4 persons:
Salmon mango tarter
100 g fresh salmon fillet
100 g smoked salmon
50 g mango
Some chives
1/2 shallot
2 tbsp. lemon oil
Salt
Black pepper
Hash browns
2 floury potatoes
Salt
Black pepper
Vegetable oil to roast the hash browns
Lime cream
50 g crème fraîche
Some lime juice
Salt
White pepper
Decoration
2 tbsp. shiso cress
Some olive oil
Some lemon juice
1 tbsp. salmon caviar
Preparation:
Cut smoked and fresh salmon into fine cubes. Finely dice the mango and add to the salmon. Mix the mixture with shallots, swirled chives and lime oil. Then finish with salt and pepper. For the lime cream, mix the crème fraîche with a little lime juice and season with salt and pepper. Peel and grate the potatoes for the hash browns. Mix the mass with egg yolk, then season with salt, pepper. Bake the potato mixture in portions in hot vegetable oil to 4 small golden-brown crispy hash browns.
Serving:
Fill a small 3/4 ring with salmon mango tartare. Put some lime cream on top, smooth and remove the ring. In this way, make 3 more "turrets". Put one of these turrets on each hash browns. Mix the cress and herbs with a little olive oil and lemon juice and spread on the salmon tartar. Garnish with salmon caviar.
Carpe Diem Kombucha - Unique variety of flavors
The special feature of Carpe Diem Kombucha are the valuable basic ingredients and the unique manufacturing process. During the multiple fermentation of exquisite herbs, a multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness mature, which give the three varieties Classic, Quitte and Cranberry their very special character. Up to 20 different flavors were discovered by sommeliers in every single type of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in conjunction with appropriate food, create an unmistakable taste and only then develop their personal, powerful touch. This makes Carpe Diem Kombucha unique among all non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic accompaniment to any meal.
Ingredients for 4 persons:
Lamb chops
2 racks lamb
2 tbsp. rapeseed oil
Salt
Black pepper
Preparation in oven
1 slice white bread
2 tbsp. freshly chopped herbs, e.g. Thyme, rosemary and parsley
30 g butter
Wild herb salad
400 g wild herbs (stinging nettle, watercress, giersch, dandelion, sorrel, meadow cumin,
sorrel, common weevil)
2 tbsp. coriander seeds and sesame seeds
Rape oil vinaigrette
100 g rapeseed oil
20 g apple cider vinegar
10 ml white wine vinegar
1 dash of lemon juice
1 pinch sea salt
1 pinch black pepper
½ tsp. acacia honey
½ tsp. Dijon mustard
80 g vegetable or poultry stock
Preparation:
First, remove the lamb squares from the white fat tendons and excess fat. Hold the knife
blade slightly (approx. 10 - 15 °) upwards and cut it under the fat tendon in a long cut.
Clean the bones and free from meat and / or fat residues. For the preparation on the
grill, season the lamb with salt and pepper, then grill in an aluminum bowl from all sides
with a little rapeseed oil. Turn the rack of lamb several times to create a uniform tan.
Serve the meat with a light pink core. For the preparation in the pan or in the oven, season
the lamb carcasses with salt and pepper and fry them evenly in hot rapeseed oil
from all sides. Cook in a preheated oven at 100 °C for about 25 - 30 minutes (depending
on the size of the square). In the meantime, wash the wild herbs and gently spin dry.
Make a mild dressing out of rapeseed oil, apple cider vinegar, white wine vinegar, a little
lemon juice, sea salt, black pepper from the mill acacia honey, Dijon mustard and vegetable
stock. Mix the dressing with the hand blender, then season again. Heat a pan
without oil, lightly sprinkle the coriander seeds and sesame seeds until they start to
jump. After 25 - 30 minutes of cooking the rack of lamb, raise the temperature of the
oven to 200 °C. Wash the herbs, shake dry and pluck the leaves for the rack of lamb.
Dice the bread and finely chop it with the herbs in the blender. Sprinkle the herb coat
over the rack of lamb and spread the butter in small flakes. Bake the squares until golden
brown for a few minutes.
Serving:
The lamb squares in chops or cutlets share. Add the dressing to the salad, add the
roasted coriander seeds and mustard seeds and serve with the meat.
Carpe Diem Kombucha - Unique variety of flavors
The special features of Carpe Diem Kombucha are the valuable basic ingredients and
the unique manufacturing process. During the multiple fermentation of exquisite herbs, a
multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness
mature, which give the three varieties Classic, Quitte and Cranberry their very special
character. Up to 20 different flavors were discovered by sommeliers in every single type
of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in
conjunction with appropriate food, create an unmistakable taste and only then develop
their personal, powerful touch. This makes Carpe Diem Kombucha unique among all
non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic
accompaniment to any meal.
Ingredients for 4 persons:
Gingerbread cream
1 egg yolk
1 egg white
20 g sugar
1 sheet gelatin
60 g whole milk couverture
50 g freshly ground gingerbread
½ knife tip gingerbread spice
160 g whipped cream
25 ml rum
Marinated tangerines
300 ml of water
100 g brown sugar
4 cardamom pods
5 cloves
5 anise stars
½ cinnamon stick
½ vanilla pod
½ organic oranges (abrasion)
½ organic lemon (attrition)
100 g fir honey
85 ml tangerine liqueur
6 seedless tangerines
Crunchy leaves
Swirl leaves according to size and discretion
Some butter
Some icing sugar
Decoration
4 mint tips
Preparation:
For the marinated tangerines boil the water with the sugar, the spices and the abrasion
of orange and lemon, then allow to cool slightly and add the honey and the mandarin
liqueur. When the mixture has cooled down, put the clean-shelled tangerines in the bottom
and leave to soak in the fridge for 1 to 2 days. For the gingerbread cream, chop the
whole milk couverture and slowly dissolve in a water bath (do not heat above 30 °C). Stir
up the egg yolk with 10 g sugar and rum over the water (70 °C), add the soaked gelatin.
Allow the mass to cool briefly, stir up the egg whites with the remaining sugar until stiff,
stir the liquid couverture and the egg whites under the egg yolk mass. Finally, fold in the
grounded gingerbread, the gingerbread spice and the whipped cream. Cool the gingerbread
cream for about 3 hours. Coat the strudel leaves with liquid butter from one side,
place them on top of each other and press firmly. Cut out 12 pieces with a round cookie
cutter (diameter 7 - 10 cm) and fry in crispy butter until crispy on both sides. Dab the
strudel sheets with kitchen paper, sprinkle with powdered sugar.
Serving:
Divide the tangerines into pieces and add 3 to 4 pieces to each crispy leaf. Put 1 tbsp.
gingerbread cream on each tangerine. Now again add a layer - crisp leaf, tangerines,
gingerbread cream - and complete with a crispy leaf. Dust the gingerbread slices with
icing sugar and garnish with one mints each.
Carpe Diem Kombucha - Unique variety of flavors
The special feature of Carpe Diem Kombucha are the valuable basic ingredients and the
unique manufacturing process. During the multiple fermentation of exquisite herbs, a
multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness
mature, which give the three varieties Classic, Quitte and Cranberry their very special
character. Up to 20 different flavors were discovered by sommeliers in every single type
of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in
conjunction with appropriate food, create an unmistakable taste and only then develop
their personal, powerful touch. This makes Carpe Diem Kombucha unique among all
non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic
accompaniment to any meal.
Ingredients for 4 persons:
Turbot
500 g turbot fillet
20 ml sunflower oil
50 g butter
Rosemary, thyme 2 branches each
1 clove of garlic
Salt
White pepper
Asparagus with crunchy tarts
12 sticks of pre-cooked white asparagus
1 pack of brick pastry
Basil, parsley, coriander (fresh, 3 branches each)
¼ garlic clove finely chopped
Olive oil
Some butter
A little grapeseed oil
Sugar
Salt
White pepper
Black pepper
Cherry tomatoes
5 cherry tomatoes
Olive oil
Salt
Black pepper
Sauce
300 ml milk
40 g avocado
Some lemon juice
¼ garlic clove finely chopped
Salt
Black pepper
Set
Chervil (2 branches fresh)
Preparation:
Finely chop all the herbs for the crisp tart and then mix with a little olive oil, garlic, salt
and pepper. Lay out the filo pastry, spread with the olive oil-herb mass. Cut the dough
into 5 cm x 10 cm rectangles and stack three rectangles on top of each other. Bake the
crisp tart at 180 °C for about 5 minutes (until golden brown). Dab off the pre-cooked asparagus
spears and lightly sauté with grapeseed oil and fresh butter from all sides. Season
with a pinch of sugar, salt and white pepper from the mill. Slightly prick the cherry
tomatoes, season with salt and pepper, sauté in olive oil. Put them in the oven for about
5 minutes at 160 °C. Peel the avocado, core it, finely chop it and season with salt, pepper
and garlic. Boil the milk, add avocado and mix the mixture to create a fine foam. Finally,
season with salt, pepper and a little lemon juice. Cut the turbot fillet into four portions,
each serving approx. 120 g. Season the fillets with salt and pepper and fry in sunflower
oil until golden brown on both sides. Finally, add a few butter cubes, the herbs
and a clove of garlic and pour the filets with the gravy. The entire roasting process lasts
at most 3 - 5 minutes. The butter should not be too dark.
Serving:
For each serving put a crunchy tart on the three asparagus spears. Put the turbot fillet
on top and top it with the avocado foam. Place a cherry tomato on the asparagus.
Carpe Diem Kombucha - Unique variety of flavors
The special feature of Carpe Diem Kombucha are the valuable basic ingredients and the
unique manufacturing process. During the multiple fermentation of exquisite herbs, a
multi-faceted variety of aromas, a balanced sweet-acid game and a unique naturalness
mature, which give the three varieties Classic, Quitte and Cranberry their very special
character. Up to 20 different flavors were discovered by sommeliers in every single type
of Carpe Diem Kombucha. Aromas of raspberry, rhubarb and tree tomato. All together, in
conjunction with appropriate food, create an unmistakable taste and only then develop
their personal, powerful touch. This makes Carpe Diem Kombucha unique among all
non-alcoholic drinks. A flavors-rich enjoyment for in between and the perfect non-alcoholic
accompaniment to any meal.
Ingredients for 4 persons:
Goose
1 fresh goose (approx. 3.5 - 4 kg each)
3 Boskoop apples
2 organic oranges
2 onions
50 g prunes
2 branches mugwort
Some marjoram
Cranberries
300 g cranberries
150 ml port wine
75 g sugar
1 cinnamon stick
Wild mushrooms
400 g wild mushrooms
Some butter
Sauce
Goose giblets
1 carrot
200 g shallots
1 tbsp. tomato paste
¼ l poultry fund
1 glass of red wine
1 tbsp. foie gras
Some sage
½ bay leaf
3 peppercorns
Preparation:
Completely remove the neck and wings of the goose and chop into walnut-sized pieces.
For the roast goose, peel the onions and cut them into chunks. Core the apples and dice
them roughly with oranges, season with salt and pepper. Add the prunes. Pick the mugwort
and mix with some marjoram and the other ingredients in a bowl. Then fill up the
goose with it, season with salt and pepper from the outside and place it on a griddle
covered with rust. Fill the baking tray with a cup of water. Cook the goose for about 2 to
2½ hours on the bottom rail at about 180 °C. Add the gravy to the goose every ½ hour.
Here it is recommended to use a sieve, so you prevent unsightly roast residues on the
goose bumps. For the sauce peel the carrot and shallots and cut into walnut-sized
pieces. Fry the goose giblets together with the offal in hot oil, add the vegetables and
lightly roast everything. Drain off excess fat. Then add the tomato paste and roast briefly.
Add the herbs and spices and deglaze the mixture with a dash of red wine. Fill it up with
chicken stock and simmer the sauce on a low level for about 30 - 40 minutes. Finally,
take 4 tbsp. of the goose filling and add to the sauce, cook for a few minutes. Then pour
the sauce through a sieve and stir in 1 tbsp. of foie gras. Check the cooking process of
the goose after 2 hours, if the legs are easily pierced with a fork and separated from the
breast, the goose is cooked and the oven temperature can be reduced to 160 °C. For
the cranberries, lightly caramelize the sugar, deglaze with port wine, add the cranberries
and half a cinnamon stick. Boil cranberries for 8 - 10 minutes over low heat to a syrupy
mass. Clean the mushrooms, halve the larger mushrooms and sauté in a little butter.
Season the mushrooms with salt and pepper.
Serving:
Serve the whole roast goose, carve and present at the table.
Ingredients for 4 persons:
Pumpkin soup
400 g hokkaido pumpkin
3 shallots
A little rapeseed oil
600 ml poultry stock
100 ml cream
2 tbsp. pumpkin seeds
Nutmeg
Salt
Black pepper
Some pumpkin seed oil
Yoghurt of spices
150 g natural yoghurt
1 dash cinnamon
Clove
Pimento
White pepper
Preparation:
For the pumpkin soup, wash the pumpkin, quarter and core it. Cut the quarters into thin
slices. Peel the shallots, cut in half and cut into thin strips. Sweat the shallots in a rapeseed
oil, add pumpkin. Then add poultry stock and add the cream. Simmer the soup in a
closed pot over a low heat for about 20 minutes. Mix the yoghurt with cinnamon, cloves,
and all other spices. Season with salt, pepper and some honey. Roast the pumpkin
seeds in a pan without adding any fat, then season with salt and chop roughly. Puree the
pumpkin soup with a blender and pour again through a sieve. Season with salt and pepper.
Serving:
Spread the soup on a plate, add spiced yoghurt to the hot soup and refine with a little
pumpkin seed oil and the chopped pumpkin seeds.
Ingredients for 4 Persons:
Chocolate cake
300 g dark chocolate 70%
270 g butter
450 g whole egg
360 g sugar
120 g flour
Marinated tangerines
300 ml water
100 g brown sugar
4 cardamom pods
5 cloves
5 anise stars
½ cinnamon stick
½ vanilla pod
½ organic oranges (abrasion)
½ organic lemon (attrition)
100 g fir honey
85 ml tangerine liqueur
6 seedless tangerines
Vanilla espuma
400 ml cream
100 ml vanilla syrup
Preparation:
For the marinated tangerines boil water with sugar, spices and the abrasion of orange and lemon, then allow to cool slightly and add honey and mandarin liqueur. When the mixture has cooled down, put the clean-shelled tangerines into the mixture and leave to soak in the fridge for 1 - 2 days. For the vanilla espuma fill all ingredients in the 0.5 l iSi device, unscrew 1 cream capsule and shake vigorously. If no iSi device is on hand, beat 200 ml of cream until stiff and mix with 30 ml of vanilla syrup. For the chocolate cake stir the eggs together with the sugar until frothy. Melt the butter and chocolate over a hot water bath. Add this mass to the egg-sugar mixture, stir and add in the sifted flour. Then pour the mixture into stainless steel rings lined with baking paper. Bake at 180 °C circulating air approx. 7 minutes.
Serving:
Divide the tangerines into pieces and arrange 3 tablespoons each in small bowls. Arrange with Vanilla espuma and serve with the chocolate cake on a large plate. Dust the chocolate cake with powdered sugar.
Ingredients for 4 persons:
400 g wild herbs (nettle, watercress, greed, dandelion, sorrel, meadow cumin, sour
clover, scarlet cress)
2 tbsp. coriander seeds and sesame seeds
200 g rapeseed oil
40 g apple cider vinegar
20 ml white wine vinegar
2 drops lemon juice
Sea salt
Black pepper
1 tsp. acacia honey
2 tsp. Dijon mustard
160 g vegetable or poultry stock
Preparation:
Make a mild dressing out of rapeseed oil, apple cider vinegar, white wine vinegar, a little
lemon juice, sea salt, black pepper from the mill, acacia honey, Dijon mustard and vegetable
stock. Mix the dressing with the hand blender, then season again. Heat a pan
without oil, lightly roast the coriander seeds and sesame seeds until they start to jump.
Serving:
Marinate wild herbs salad with rapeseed oil vinaigrette, add coriander seed and mustard
seeds.
Ingredients for 4 persons:
4 scallops, ready to cook
1 lemon
400 g tagliatelle
100 g butter
1 bunch sage
Sea salt
2 tbsp. olive oil
Some chili
Preparation:
Cook tagliatelle in salted water and then quench under running cold water. Melt the butter
in a pan, add finely chopped sage and swivel the tagliatelle several times. Season with sea salt and some chili. Marinate the scallops with a little lemon juice, season with sea salt and pepper. Sauté in a pan, heated with olive oil on both sides.
Serving:
Arrange tagliatelle with a scallop on a plate and add some sage butter.
Ingredients for 4 persons:
1 kg entrecôte
400 g salsify
Sea salt
4 tbsp. olive oil
Some chili
Zubereitung:
Schwarzwurzeln schälen und in ein mit Milch befülltes Behältnis geben. Anschließend mit
einer Maschine, oder Sparschäler in dünne Scheiben schneiden und auf Küchenpapier
trocknen. Schwarzwurzelscheiben in einer Fritteuse bei 180 °C für wenige Min. goldbraun
garen und erneut auf Küchenpapier geben, sowie mit Meersalz und etwas Chili würzen.
Das Entrecoté von überschüssigen Fett und Sehnen befreien und mit Meersalz, Pfeffer
würzen. In einer mit Olivenöl erhitzen Pfanne von beiden Seiten scharf anbraten und anschließend
im Ofen bei 100 °C Umluft für 8 - 10 Min. medium garen.
Anrichten:
Entrecoté auf Schwarzwurzelfravolina anrichten und direkt verzehren.
Ingredients for 4 persons:
300 g raspberries
4 shortcrust tartlets
250 g cream
30 g sugar
1 vanilla pod
2 sheets gelatin
50 g mascarpone
1 tbsp. icing sugar
1 bunch mint
Preparation:
Boil cream, Mark vanilla pod and vanilla bean, add sugar and let cool briefly. Remove the vanilla bean, soak the gelatin and add it to the liquid. In the end add and fold mascarpone and fill the mixture into a piping bag. Put the vanilla cream in the fridge for about 1 - 2 hours. Then sprinkle the tartlets with vanilla cream, and cover with the raspberries.
Serving:
Dust the raspberry tartlets with powdered sugar and garnish mint.
Ingredients for 4 persons:
00 g tuna fillet, ready to cook
500 g mushroom mixture (mushrooms, porcini mushrooms, chanterelles, herb chanterelles)
100 ml cattle jus
2 panicles cocktail tomatoes
1 lemon
1 bunch basil
Sea salt
Some rape oil
4 tbsp. olive oil
Some Chili
Preparation:
Clean mushrooms, or wash briefly and then cut into cubes-sized pieces. Fry the mushroom
mixture in a pan with rapeseed oil and cook for a few minutes on lower heat. Add
beef broth and season with sea salt and chili. Quarter cocktail tomatoes, marinate basil
strips and both ingredients together with olive oil, some lemon juice, sea salt and pepper.
Season the tuna fillet with sea salt and brown it in a heated pan with rapeseed oil
for approx. 1 minute from all sides.
Serving:
Cut tuna fillet in 1 - 2 cm slices and arrange with mushroom compote and marinated
tomatoes.