This is a creation of Chef Fredi Nussbaum (above, holding fish), for the Storchen Zurich’s popular vegetarian menu.
1 large ripe avocado
Squeeze of lime juice
Salt and Pepper to taste
Dash each Tabasco and Worcestershire sauces
Halve, peel, and gently mash the avocado, incorporating the other ingredients without mashing too finely. Pack into a round nonnette mold and center on a chilled plate; remove the mold.
Olive oil and balsamic vinegar
Julienned mango a Peppadew sweet pickled peppers and
Parsley, dill, chervil, and chives tossed with olive oil and a dash of wine vinegar.
Assemble at the last minute for maximum freshness…