The 3-course menu
(for 4 persons)

1st starter
Fish tartare with pisco
(Pisco is the national drink of Peru, a distillate made from grape must)

300 g fish fillets (wild salmon/ monkfish/cod, very fresh, raw)
½ lime (grated zest and juice) 3 tbsp olive oil
1 shallot
1 tbsp soy sauce
3 tbsp pisco
½ tbsp brown sugar Chives (cut into rolls)
Salt and pepper to taste (if you like, you can also season with coriander)
Mix 1 tbsp crème fraîche + 1 tbsp mayonnaise + a little lemon juice + a little soy sauce to make a dipping sauce

Finely dice all the solid ingredients, mix with the liquid ingredients and spices and leave to marinate in the fridge for at least an hour. Serve with a dollop of the dip and some toasted white bread or potato rösti. Serve with a dry German Riesling.

2nd main course
Low-cooked fillet of beef with whiskey cream sauce

700 g good tender fillet of beef a few flakes of butter for frying
Mustard (Maille honey mustard)
50 ml good single malt whiskey 200 ml veal or beef stock 2 shallots
2 tbsp ketchup
1 tbsp Worcestershire sauce a few dashes of Tabasco 150 ml cream (fresh) salt, pepper

Side dishes:
Favourite vegetables Tagliatelle or fettuccine

Remove the meat from the fridge two hours before cooking. Season the meat (in one piece) with salt and pepper, fry in butter for about five minutes on all sides, but not at the highest level, season again with pepper and rub with the mustard and place in the gratin dish (uncovered). Roast in the oven (preheated) at 80 degrees for about one and a half to just under two hours. Cook the pasta according to the packet instructions, steam and salt the vegetables, stir in the butter.
Sauce: Finely dice the shallots and fry in butter in the same pan as the meat, first add the whiskey and then gradually add the stock and remaining ingredients. Boil down and reduce. Whip the cream until semi-stiff and stir into the very warm sauce at the end.
Serve: Cut the meat into slices and serve with the sauce, steamed vegetables and pasta.
Wine tip: Serve a good Italian red wine - for example Corvina Ripa Magna - but Argentinian would also be suitable.

3rd dessert
Speculoos tiramisu

200 g frozen raspberries
1 sachet of vanilla sugar
500 g low-fat quark
75 g icing sugar
2 tsp ground cinnamon
500 g mascarpone
3 tbsp orange juice
1 tsp organic orange zest (finely grated)
16 speculoos biscuits
1 tsp ground cinnamon
2 tsp cocoa powder

1 Mix the raspberries and vanilla sugar.
2 Beat the low-fat quark, icing sugar and a pinch of ground cinnamon with a hand mixer for five minutes until very creamy. Carefully stir in the mascarpone, orange juice and orange zest.
3 Line a tin (approx. 20 x 15 centimetres) with six to eight speculaas biscuits. Spread half of the quark cream on top. Spread the raspberries on top. Cover with more speculoos biscuits. Spread the rest of the cream on top. Chill for at least five hours (preferably overnight).
Then dust with a mixture of one teaspoon of ground cinnamon and two teaspoons of cocoa powder.
Now an espresso and, as we say in Switzerland: e Guete!

from Orkus Magazine May/June 2017