Ingredients for 4 servings

For the duck breast:

• 2 pcs of 0.2 kg duck breast filet
• salt
• freshly ground pepper

For frying:

• 4 fresh thyme sprigs
• 2 cloves of garlic, crushed

For the garnish:

• 0.4 kg cucumber, 0.16 kg of it peeled into ribbons, the rest juiced
• 2 pcs Granny Smith apple, 0.1 kg of it cut into batons, put aside in ice cold lemony water until serving, the rest juiced
• 3 tbs. olive oil
• 1 tbs. lemon juice
• a hint of balsamic vinegar
• a pinch of salt

For the apple-cucumber “soup”:

• a pinch of salt
• fresh lemon juice

For serving:

• edible flowers (nasturtium, begonia, onion flower)
• nasturtium leaves
• parsley
• chives

Preparation:

Season the duck breast with salt and freshly ground pepper and start frying it in a pan skin- side down without adding any fat or oil (the fat gradually released from the duck breast will suffice). Add the thyme sprigs and the crushed cloves of garlic. Fry until the skin is deliciously crisp, then turn it over and briefly fry the other side. Place the meat on a plate skin-side up and keep it in the fridge until serving.

Season the cucumber ribbons with the lemon - olive oil - balsamic vinegar dressing. Season the cucumber and apple juice with salt and fresh lemon juice.

Slice the duck breast lengthwise. Arrange the cucumber ribbons on the plate, place the meat slices on top, add the rest of the components and the edible flowers and finally, when serving the dish at the table, pour the cucumber-apple “soup”.

Ingredients for 4 servings

For the trout:

• 4 pcs of 0.3-0.35 kg trout, deboned (the bones will also be used)
• salt
• a hint of vegetable oil
• fresh lemon

For the fish sauce:

• the fish bones
• 2 spring onions
• a hint of oil
• 0.1 l dry white wine
• fresh lemon juice
• 1 tbs. butter
• 0.15 kg carrots juiced, reduced to half the amount by boiling

For the garnish:

• 0.16 kg cauliflower cut into florets
• 0.16 kg broccoli cut into florets
• 0.15 kg carrots peeled
• 4 spring onions peeled, with a bit of green stem

For the creamy cauliflower:

• 0.2 kg cauliflower cut into equal pieces
• salt
• 2 tbs. mascarpone
• fresh lemon juice

For serving:

• parsley
• 2 tbs. pomegranate

Preparation:

For the fish sauce, fry the fish bone in a bit of oil in a pot together with the chopped spring onions. Add the white wine, reduce by boiling, add 0.5 l of water and boil over high heat for 20 minutes. Strain, gently push through the sieve and simmer to reduce it to 0.1-0.15 l.

For the garnish, cook the broccoli, the cauliflower and the carrot separately in salted boiling water until tender-crisp, cool in ice cold water immediately, strain, dry and keep in the fridge until serving.

For the creamy cauliflower, cook the cauliflower pieces in salty water until soft. Strain the vegetable and blend with mascarpone. Season with salt and lemon juice.

To finish the dish, warm the creamy cauliflower, fry the parboiled vegetables in butter in a pan and season with salt, a hint of lemon juice and white wine. Boil the fish stock, add some of the reduced carrot juice, season with salt and lemon juice. Only add a moderate amount of carrot juice to avoid making the sauce too sweet. Heat oil in a pan and start frying the salted trout fillets skin-side down. Push the fish against the pan with a fish slice to prevent the fillets from curling up and to make sure the skin is evenly fried. Turn the fillets when the skin is evenly fried and crispy and fry the other side for half a minute. Place the fish on the plate skin-side up and allow to rest for 2-3 minutes.

Arrange the components of the dish on the plate and sprinkle with parsley and pomegranate.