North Sea crab and Tahoon Cress

Torben Schuster: "I like to cook what I like and especially with the cold dishes I sometimes want to bring some theatre on the plate, although always functional."


  • north sea crab
  • Tahoon® Cress
  • lime
  • pepper
  • salt
  • pommes soufflées small and large
  • caviar
  • creme fraiche

For the smoked potato espuma:

  • mash potatoes
  • milk
  • pepper
  • salt

For the mashed potatoes

  • 1 potato
  • salt

For the buttermilk foam:

  • buttermilk
  • lime
  • White pepper
  • salt
  • lecithin


Steam the crab legs in the oven at 85°C for 3 to 5 minutes and season the meat with salt, pepper and some lemon juice.

Boil the potatoes, mash them and bring to the right thickness with the milk. Season the espuma, fill a siphon and aerate with 2 cartridges.

Cut fine brunoise from the potato, fry until crispy, season and let dry. Mix all the ingredients for the foam.

Fill the large pommes soufflées with the crème fraîche and chopped Tahoon® Cress. Garnish with the caviar and serve as a side dish.

Place the crab meat in a deep plate, spoon the espuma around it and garnish with the potato crackers, Tahoon Cress and small pommes soufflées.

Heat the foam lukewarm and spoon with the crab.


Restaurant Gut Lärchenhof

Hahnenstraße 1, Pulheim, Duitsland
T 0049/2238 9231016

Recipe: Torben Schuster
Source: Culinaire Saisonnier 93 - Summer 2019

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