• Rince the fishrazors under streaming water and let them leak.
• Chop the red onion and put into the vinaigrette sauce.
• Heat olive oil in a sautee pan and pan fry the garlic slices until shiny.
• Put the razorfish in the pan and sprinkle the parsley over them. Pour the sherry and sautee the fishrazors for about 4 minutes until they all opened. Let the liquid vaporise.
• Heat up one tablespoon olive oil and panfry the lamb ears shortly, about 3-4 minutes. Add pepper to the taste.
• Put the lamb ears on the plates and put the fishrazors on top of them. Sprinkle the juice with the garlic over them and sprinkle the onions and pomegranate seeds over them. Serve immediately.

• Preheat the oven to 120ºC.
• Pick the parsley leaves from the stalks. Keep the leaves separate and finely cut the stalks. Scrub the lemon well under lukewarm running water and remove 2 strips of zest with a peeler. Grate the rest of the lemon zest on a fine grater and save this lemon zest.
• Sprinkle the flour over a plate and mix in some salt and freshly ground pepper. Stir the veal shanks into the flour and shake off the excess. Heat the olive oil in a large frying pan and fry the shanks on both sides until light brown. Add the onion, celery and finely chopped parsley stalks and fry for a few minutes. Pour the white wine into the pan and let it sparkle. Add the tomato pieces, the stock, the lemon peel, the bay leaf and a pinch of salt and bring everything to the boil. Place a lid on the pan and slide it into the middle of the oven. Let the shanks stew for 2 hours.
• Meanwhile, make the gremolata: peel the garlic clove and finely chop it. Finely chop a hand of the retained parsley leaves. Sweep the garlic and parsley together in a pile on the cutting board, also add the lemon zest and finely chop these three together.
• Check the ossobuco. It is ready when the meat almost automatically releases itself from the bone. Allow to simmer a little further if necessary.
• Sprinkle with the gremolata before serving.

• Heat the butter in a large frying pan and fry the potatoes with the onion for 5-6 minutes on a not too high heat. Stir often. The potatoes must be pliable and cooked for one third. Stir in the salt, spices and herbs. Put everything in a colander to drain and cool.
• Roll two-thirds of the dough into a 3 mm thick disc. Line a lightly greased pie ring of 22 cm diameter and put it in the fridge for 20 minutes.
• Heat the oven to 180 ° C and prick the dough. Divide the potatoes.
• Roll out the rest of the dough into a 23-24 cm slice. Brush the edge of the pie base with egg. Wrap the second disc loosely around the rolling pin and roll it over the potatoes. Remove the excess dough and squeeze the 2-3 mm in the edges to seal them; it must be a nice edge. Roll out the trimmings and cut leaves. Brush the top of the dough with egg and place the leaves on it. Brush also with egg and draw on it with the tip of a knife 'veins'. Cut a 'chimney' in the middle and insert a funnel of aluminum foil to allow the steam to escape.
• Put the pie in the oven for 45 minutes; check the cooking time by inserting a thin pin through the chimney - the potatoes should be easy to pierce. Put the pie on a rack and carefully remove the ring. Bring the cream to a boil in a saucepan, let it bubble for 2-3 minutes and stir in salt and pepper. Pour through the chimney with small bits at the same time and add the next drizzle only when the previous one has been absorbed (in total about 20 minutes). Cut the pie on the table warm.

• Brush the souffle bowls very well with butter and sugar, this is very important.
• Melt the chocolate au bain marie (e.g. above boiling water)
• Put the flour in a small pan. Stir the milk and butter in the flour and bring slowely to the boil. Cook about 2 minutes and then add the chocolate powder. Take the pan away from the heat and stir well. Add one by one the egg yolks, melted chocolate and cognac. Cover the mixture with cling film and leave until usage.
• Heat up the oven to 190ºC. Whisk the egg whites with a inch of salt. As soon as they start to stiffen, add the sugar. Thean add the chocolate mixture and stir gently with a spetula. Pour the mixture into the bowls and bake for approximately 10-15 minutes. Serve immediately.

Shrimp stock

• Peel the shrimps (per kg, approximately 300 g of shrimp is left over) and keep the caps. Fry the shallot in a bit of butter. Stir in the shrimp caps and add water. Bring to a boil. Remove the pan from the heat and let it cool down. Pour the stock through a sieve and collect the fluid. Throw away the shrimp caps. There still remains 5/6 of the stock. Let it cool down.

Roux

• For the roux, melt the butter in a pan with a thick bottom. Let the butter fizz, but prevent it from turning brown. Use a whisk to stir in the flour. Let the mixture continue to cook for 1 to 2 minutes until it is of a golden-yellow color and the mass releases from the pan. Gradually pour the broth and the milk into the roux at the same time, adding a little after the previous quantity has been absorbed. Keep stirring.
• Let the ragout cook for a while until the flour is tender. Taste, and remove the pan from the heat when the ragout shines and no longer tastes mealy. Stir in the squeezed gelatine leaves.
• Whisk egg whites and cream together. Incorporate the egg mixture with the ragout. Season with salt, pepper, cayenne pepper, and a couple of drops of tabasco. Add the peeled shrimp and then the chopped parsley to the ragout and stir. Cover the ragout and place in the fridge overnight.

Finish

• Use an ice cream scoop to make balls of ragout, approximately 60 g each. Roll these through the fine bread crumbs on the work place, until forming the shape of a croquette. Whisk the eggs and add the flour. Dip the croquettes in the egg mixture, and then dip them into the big bread crumbs. Fry the croquettes in oil at 180°C for 3 minutes.