Far East Trilogy of Quail, Char and Shrimp

Try this delicious noodle dish:

For the glass noodle salad, cut carrots and leek into tender strips, onion into fine slices. Sauté everything in a tiny bit of canola oil, add chili sauce, soy germs, glass noodles, balsamic vinegar, ketchup, ginger and 1 tsp sweet and 1 tbsp regular soy sauce and remove from the stove.

Debone quail, remove the thicker bone, as well as the breast pieces. Put one leg and one breast on a bamboo skewer and season with salt, pepper and turmeric. Sauté in a frying pan with canola oil. Deglaze with white wine, veal stock, whipping cream and add saté seasoning and a little sweet soy sauce and cook gently.

Drizzle crab tails with juice of one lemon, season with salt, season with pepper and flour. Using a special food processor attachment, cut the potatoes into long thin noodles. Wrap the crayfish tails with these and roast in a frying pan.

For the char spring roll, cut four nice not-too-large pieces from the fish, dice the rest, and whisk in a food processor with ice-cold whipping cream and egg whites, as well as cayenne, salt, and pepper to make a fine farce.

Brush the spring roll pastry sheets with egg yolk, spread a little farce evenly, top with two pieces of char, basil leaves, farce and again a little farce. Roll up carefully and roast in a frying pan until golden brown.

Tip: Curcuma can be better finely evenly

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