Halibut tatar with roasted garlic and cress*

Cut the halibut fillet into fine cubes, stir together the sake, soy sauce, sugar, sesame seed oil, miso paste and freshly grated garlic and add to the halibut, then add the eggs and stir again. If you don't want to use raw eggs you can cook them for approx. 4 minutes, peel them, chop them and add them to the mixture. Leave everything to marinate for approx. 20 minutes, then season with the soy sauce.

In the meantime, cut the 4 garlic cloves into fine slices and fry in oil until golden brown. Then drain on kitchen roll. Arrange the tatar in a ring on the 4 slices of toast, garnish with cress and place the fried garlic slices on top.

*Recipe of gourmet chef, Claudia Schröter, chef de cuisine at the award-winning Hanse Stube restaurant in Cologne's "Excelsior Hotel Ernst" hotel