Pretzel Dumpling Carpaccio with Lamb’s Lettuce and Tipsy Pear (Neele Hehemann)

Cut the pretzels into pieces. Peel the onion, chop it finely and sauté in a little oil. Chop the parsley. Whisk the eggs with the milk and let the pretzel pieces steep for 30 minutes until the liquid has been absorbed. Then add chopped parsley, nutmeg, salt and onions and knead well. Put the whole thing on cling film and shape into a roll. Wrap this roll with aluminum foil and let it soak in boiling water for at least 30 minutes until the dumplings rise. The inside of the pretzel pieces should still be dry.

For the tipsy pear, cut the walnuts into small pieces and then boil them in salted water. They are then dried and caramelized in a tablespoon of sugar in the pan. Caramelize the remaining sugar and deglaze with white wine. Add the pear and cook until soft. Then add the chilli and orange juice to the white wine and reduce until it has a viscous consistency. Remove the chilli after 3 to 4 minutes. Wash and clean the lamb's lettuce. The dressing is made from sweet mustard, light grape vinegar and cranberry jam.

Cut the pretzel roll into thin slices and arrange on the plates. Drape the lamb's lettuce next to it and drizzle with the dressing. Spread the pear cubes on top.