The Washington Times - November 14, 2008, 11:22AM

 

 

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by Chef Martin Pfefferkorn, Executive Chef, Grand Hyatt Atlanta in Buckhead

Cassis Restaurant is nestled at the foot of a graceful 30-foot waterfall that splash to a river waterscape. The sounds of the water give song to the three-story Japanese Zen Garden outside its doors.  This peaceful. intimate environment opens sensory doors that further highlight the boldness of Chef Fefferkorn’s dishes.

This dish offers a surprising taste layering with the rich horseradish creme, tart lemon and sweet shrimp.

 


Chef Martin Pfefferkorn’s Shrimp in Dill Sauce (Photo by Jacquie Kubin)


Lemon Dill Prawns

• 6ea 16/20 cooked Shrimp
• 1 oz Horseradish Cream
• .25oz Fresh Grated Horseradish
• .5 tsp Fine Chopped Dill
• .25 oz Lemon Juice
• 1 Parsnip
• 1 Carrot
• Fresh Watercress

For the dressing
Mix the cream, fresh horseradish, Lemon Juice and dill together. Toss the shrimp with the dressing and season with salt and white pepper.

For the garnish
On a slicer, shave the parsnip very thinly Length-wise. Deep fry until the parsnip is crisp, but not brown. Season with salt and white pepper.
Slice the carrot on the slicer into circles and deep fry.

 

 

Martin Pfefferkorn
Executive Chef
Grand Hyatt Atlanta in Buckhead
3300 Peachtree Road, NE
Atlanta, GA 30305 USA