Tuna sashimi, kingfish, pickled vegetables and spicy zucchini cream

Whether it is a classic Badisch farm meal in the stube, the food for half-board guests or the star meal in the Wilder Ritter, André Tienelt's handwriting can be tasted everywhere.


  • radish slices
  • Affilla Cress®
  • Shiso Green
  • Zallotti Blossom
  • tuna
  • kingfish
  • rice paper

For the squid broth:

  • 500 g chicken wings
  • 500 g squid
  • 100 g of butter
  • 5 cl grape seed oil
  • 1/2 onion
  • 1 carrot
  • 1 skein of celery
  • 3 dl sake
  • 1 clove of garlic
  • 3 l of water
  • 1/2 kombu
  • bonito flakes

For the pickled vegetables:

  • 300 g of water
  • 150 g of rice vinegar
  • 50 g mirin
  • 15 g of salt
  • 15 g of sugar
  • 1 star anise
  • 2 bay leaves
  • 10 white peppercorns
  • 5 juniper berries
  • 100 g carrot sticks
  • 100 g kohlrabi bars
  • 100 g leek sticks
  • 100 g enoki in sticks

For the spicy zucchini cream:

  • 300 g zucchini
  • 50 g shallot
  • olive oil
  • wasabi
  • salt
  • 4 leaves of gelatin


Finely chop the wings, and briefly coat it in grapeseed oil and butter together with the squid and the finely chopped vegetables, deglaze with the sake and allow to reduce completely.

Then replenish with the water, kombu, algae and bonito flakes, infuse for 2.5 hours, pass through a sieve and cloth and allow to cool.

Cut thin slices of tuna and kingfish, brush lightly with clear soy sauce and roll up into a thin roll. Bring the water for the vegetables to the boil, add vegetables and aromatics and let it steep for 20 minutes.

Pour the hot marinade over the vegetables and allow to cool. Make a thin roll with the vegetables and rice paper.

For the cream, fry the zucchini in olive oil, cook gently, blender very finely, season with salt and wasabi, bind with the gelatin and spray thinly on rice paper.

Place four equally thick rolls on the plate, pour the stock around them and garnish with the radishes and cresses.


Hotel Ritter

Tal 1, Durbach An der Badischen Weinstrasse
​T. 0049 781 9323293

Recipe: André Tienelt
Source: Culinaire Saisonnier 87 - Winter 2017

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