Stefan Heilemann Steinbutt - The Living Circle

Ingredients

• - 1 turbot (about 1 kg)
• - hollowed out from the lower belly side
• - marinated with 2 tablespoons Tom Yum base
• 250gr scallops
• 250ml cream
• 7gr salt
• 10gr coriander leaves
• 10gr Tom Yum base
• 3 pcs. langoustinos
• 3 pcs. scallops
• 1 tbs. Tom Yum base
• 1 l liter coconut milk
• 0,5 liter white wine
• 1 carrot
• 1 kg shallots
• 200 gr fresh tomatoes
• 100 gr champignons
• 200 gr Thai curry paste red
• 100 gr Tom Yum base
• 500 gr avocado
• 15 gr coriander leaves
• 15 gr ginger
• 10 gr garlic
• 1 tsp. soy sauce
• 10gr green chili
• salt
• lime juice
• 5gr Tom Y Um base
• 500 gr peanuts salted
• 100 gr red bell bell pepper finely diced
• 50 gr Kaffir leaves finely diced
• 50 gr lemongrass
• 2 pcs. Kaffir lime
• 1 tsp. Mumbai Curry
• 20 pcs. snack cucumbers
• 50 ml fish sauce
• 50 gr palm sugar
• 50 ml lime juice
• 5 pcs. cherry tomatoes
• 1 clove of garlic
• 1/2 Thai chili pod