Bremen 2 17

finest gourmet | 37 b
Delicious summer enjoyment
Above the Geisels Werneckhof restaurant in
Munich’s Schwabing district, two stars will light up. In
the German edition of the Michelin Guide, kitchen chef
Tohru Nakamura and his team have risen to the second
highest category. And this is for a reason, as Tohru
Nakamura has honed his skills in the most exclusive
restaurants and his German and Japanese roots have
shaped his style. His Carabineros with tamarillo, refined
with lemon balm and aloe vera, are particularly popular.
This is due to the special taste of the red king prawn,
which harmonises wonderfully with the tomato and
lemon balm. The perfect summer dish to enjoy.
©KME Studios Klaus Einwanger
Carabinero shrimp, tamarillo,
lemon balm and aloe vera
Preparation
To make the lemon balm oil, mix the
lemon balm, spinach and grape seed oil,
bring to the boil once in a pan. You can
see when the chlorophyll starts to thicken.
Then immediately strain through a
fine sieve into a bowl (for best results,
place this on ice to cool the oil as fast as
possible).
The recipe produces more lemon balm oil
than needed, but the oil freezes very well.
Making a smaller amount is unfortunately
not practical. Cut the celery stalks
into long, thin strips and let it curl in iced
water for about 20 minutes. Peel the carabinero
prawns and the langoustines. Cut
the meat of the carabinero prawns into
cubes. Dice the aloe vera and the flesh of
the tamarillo too, mix everything together
and season with the salt, pepper, olive oil,
and the juice and zest of the limes.
Arrange everything lengthwise on a plate.
Garnish the salad with spring onion
rings, celery, wasabi and herbs.
Mix a vinaigrette with the lemon balm
oil, sushi vinegar, salt, cayenne pepper,
and lime juice and zest.
Fry the langoustines in a little olive oil in
a pan until they are translucent.
Season with lime juice and zest, a little
cayenne pepper and salt.
Place the langoustines on the salad and
dredge with the vinaigrette.
Ingredients for 4 persons
✔ 4 langoustines
✔ 2 carabinero prawns
✔ 2 tamarillos
✔ Approx. 150g aloe vera (fresh)
✔ 1 spring onion
✔ Wasabi (ideally fresh, otherwise in a tube)
✔ 1 Myoga, Japanese ginger blossom
✔ 1 stalk celery
✔ 250 ml grape seed oil
✔ 1 sprig lemon balm
✔ 1 handful spinach
✔ 50 ml sushi vinegar
✔ 2 limes
✔ Cayenne pepper ✔ Salt
✔ Herbs for garnishing
(e.g. chervil, parsley, yellow dandelion,
edible flowers, chive leaves)