Potato Soup with Chanterelles

Clean the chanterelles with a brush. Rinse briefly in standing water, drain well and place on a kitchen towel. Cut the stalk ends into small pieces, halve or quarter larger mushrooms.

Carefully remove the Norway lobster tails from the shell, score them lengthwise on the back and gut them. Rinse cooled Norway lobster and dry. Place each Norway lobster on a wooden skewer. 3.

Blanch (scald) the parsley in a sieve with enough boiling water, rinse and chop coarsely while still dripping wet. Blend finely with 50 ml vegetable stock and 2 tbsp. whipping cream in a blitz chopper or possibly with a hand blender.

Rinse and peel the potatoes, halve lengthwise and cut into very thin slices. Also cut the shallots into thin slices. Sauté both in 30 g hot butter, extinguish with white wine and boil to half. Add the rest of the vegetable stock, season with sea salt, pepper and a little bit of nutmeg and simmer with the lid on for 15 minutes over medium heat until the potatoes are soft.

Blend the soup with a hand blender and pour through a sieve. Season the soup if necessary.

In the meantime, lightly whip the remaining whipping cream, carefully mix with the parsley puree, season lightly with salt and leave to cool.

Mix rye meal, anise and coriander, turn the Norway lobster in it on the other side and slightly

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