Salmon & baharat
Mesopotamia: the region between the rivers Tigris and Euphrates… An area that I
enormously fascinating in terms of history, culture and gastronomy. Mesopotamian cuisine
is a true melting pot of Arabic, Persian and Syrian elements and is known
to the application of hot spices.
My creation Mesopotamia breathes the hues, characters and flavors of ancient Mesopotamia
– even the mosaic technique of the Greeks can be found on the board! This appetizer is
an ode to the lakerda – salted bonito (torik) – where one of the most beautiful cooking techniques
is applied that I know. Soaking fish in salt is older than the way to
Rome. In the Sephardic Jewish community, the bonito (also called skipjack tuna
called, but actually related to the mackerel) already put in to make lakerda.
This noble custom I have translated to now. For this appetizer, the thickest and
tastiest part of the salmon is used: the back piece. The main thing is that the fish is super fresh
should be – but that goes without saying. Along with the baharat that almost explodes from
the aromas, it results in a warm-blooded dish: tasty, colorful and very elegant.
For me, Mesopotamia represents an inexhaustible source of flavours, ideas and combinations.
It takes me further and further into my signature - and that makes me intensely happy.