Ingredients:

• 500 grams (about 1.3 pounds) fresh tuna

• salt

• lemon pepper

• 1 deciliter (about half a cup) olive oil

• 100 grams butter

• 60 grams onion

• 40 grams carrot

• 2 lemons (zest and juice)

• 1 orange (zest and juice)

• 30 grams fresh ginger

• 1 deciliter white wine

• 1 deciliter 33 percent cream

• 1 deciliter chicken bouillon

• 12 pieces of tiger shrimp

• 1/2 avocado

• 300 grams potato rolls

• 100 grams shiitake

• 12 pieces of asparagus

• white pepper

• fresh coriander

• 1 clove garlic

Preparation:

• Sprinkle tuna with salt and lemon pepper and fry in olive oil on each side for a maximum of 30 seconds, depending on size and your own taste, most suitably just until rare. Cut into slices.

• Dice onion, carrot and peeled ginger into cubes and froth in butter. Add orange and lemon zest and then the juices of both. Boil the juice, add wine and chicken bouillon and cook through. Finally, add cream and cook until thick, then blend with a mixer. Strain through a delicate sieve or strainer. Add salt and white pepper to taste. Before serving, whip with whisk until the liquid turns into foam.

• Shell the tiger shrimp, remove the insides and rub with olive oil, garlic and fresh coriander. Peel the avocado, dice in cubes and pin on a skewer along with the shrimp. Sprinkle with salt and pepper and fry in oil.

• Peel the asparagus and cook in salted boiling water for two minutes and then cool in an ice bath. Cut asparagus into thirds.

• Boil ratte potatoes in water with whole pepper, red pepper and thyme until almost cooked through. Remove and slice. Fry sliced potatoes and shiitake in oil, then add asparagus. Add salt, white pepper and butter.