90g egg white blend with 80g joghurt, plain and 1/2 lemon, juice Slowly infuse 50 ml Apple Seed Oil stirring constantly with a hand blender and season with salt
50 g ox tongue dice.
1 "Granny Smith" apple peel and dice.
100 g quinoa pour into boiling, salted water and cook until al dente. Season with salt & pepper as well as 1 tbsp. Quince Vinegar Blend the quinoa with 1 bunch chives, finely chopped as well as the diced tongue and apple.
8 craw fish with shell remove the shell and sauté in a pan adding 1/2 lime, juice as well as salt & pepper
Place the quinoa at the bottom of the plate, drizzle the Apple Seed Oil mayonnaise onto it and finally arrange the crawfish on top. Serve right away!
by Markus Mraz, Restaurant Mraz & Sohn, Vienna
