»feine adressen – finest« – Nürnberg 1 19

finest gourmet | 31 b
Red Gambaroni by Jan Hartwig
Since 2014 Jan Hartwig has been chef at the »Atelier« in the Hotel Bayerischer Hof in Munich. As the sous chef of top chef Sven
Elverfeld, he got to know upscale cuisine and has himself been awarded three stars in 2018.
Gambaroni:
4 Red king prawns
1 tbsp Crustacean oil
1 Flake of butter
1 Thyme twig
1 Pressed garlic clove
Salt, Pepper
1 tsp Pumpkin seeds cut into
fine stripes
4 Yellow violets
4 Skewers
Remove the shell and the intestines from
the prawns. Put the cleaned prawns on
the skewers. Season with salt and pepper,
and fry in the remaining ingredients until
translucent. Garnish with the sliced pumpkin
seeds and the violet.
Carrot Salad:
1 Yellow carrot
1 Orange carrot
Salt
Cayenne pepper
1 tsp Juice of candied ginger
1 Dash of lime juice
Lime oil
Grate the carrots and season with the remain
ing ingredients.
Vadouvan-Bisque:
150 ml Crustacean stock
50 ml Cream
10 g Butter
3 g Vadouvan
3 Lime leaves
Roasted shells and heads
of the prawns
Juice of half a lime
1 tsp each of cut vegetables
(celery, mushrooms, carrot,
fennel and shallot)
50 ml Vin Jaune
3 Peppercorns
2 Pimento grains
2 Juniper berries
1 Carnation
1 tbsp Crustacean oil
Sauté the crustacean shells and heads with
the spices and vegetables in the crustacean
oil. Deglaze with Vin Jaune and top off
with cream. Leave to simmer for approx. 45
minutes and strain. Mix in the cold butter
and season with salt, pepper and lime juice.
Carrot Spaghetti:
1 Carrot
Salt
Lime oil
Using a spiral cutter, cut the carrot into
long »carrot noodles«.
Mix with salt and oil and turn on a meat
fork like spaghetti.
Pumpkin Puree:
200 g Cubes of peeled nutmeg pumpkin
1 Shallot (cut into fine strips)
10 g Peeled, finely chopped ginger
1 tbsp Butter
300 ml Poultry broth
Salt
Cayenne
Lime oil
Sauté the pumpkin, shallots and ginger in
butter. Season and fill up with the broth.
Cook until soft and puree finely. Season
again with salt and lime oil.
Sea Buckthorn Gel:
100 ml sea buckthorn juice from the
health food store
1,4g Agar Agar
Bring juice and agar agar to the boil,pour
into a container and allow to »gel« completely.
Mix the thickened sea buckthorn jelly in a
moulinette until smooth and creamy.