North Sea crab with tzatziki, harissa and goat cheese pearls

1. Mix the crab meat with lime mayonnaise, olive oil, and salt.

1. Make long strips of kataifi dough (about 20 centimeters long and 1 centimeter wide) and place them on a cutting board.
2. Brush the dough with melted butter and sprinkle with salt. Use a cylinder mold of the desired size and roll the kataifi tightly around it.
3. Bake the kataifi ring for about 15 minutes at 160°C until golden brown.

1. Sauté the vegetables in some sunflower oil, then add the lobster shells and fry briefly.
2. Add oil until the lobster shells are submerged.
3. Then add the star anise and lime zest.
4. Let this infuse slowly over low heat (note: the oil should not start frying).
5. Strain the lobster oil through a sieve.
6. Blend the vinegar, egg white, yogurt, and salt in the blender.
7. Now add the lobster oil drop by drop until a firm emulsion forms.

1. Cut the avocado into fine brunoise and marinate with olive oil, lime juice, and salt.

1. Juice the cucumbers using a juicer, strain the liquid, and mix this with the otafuku and the salt.

Preparation day 1

1. Vacuum the oil with 2 cloves of garlic, mint, and dill.

1. Peel the cucumber and remove the seeds.
2. Blend the flesh of the cucumber with 250 grams of Greek yogurt, verjus, egg white, and salt.
3. Pass this through a fine sieve.
4. Now blend the cucumber mixture with 100 grams of Greek yogurt, pro-espuma, and cortina.
5. Strain the infused oil and slowly add it to the mixture.
6. Season again with salt.
7. It can be highly seasoned as it will be served cold from the siphon.

1. Vacuum-seal sunflower oil with harissa paste and heat it for 24 hours at 60°C in a water bath.

1. Heat the milk and cream to about 70°C and then add the cheeses.
2. Blend this completely smooth with an immersion blender.
3. Pour this mixture into a squeeze bottle for making the pearls.
4.