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Zurich, asian clay invasive cooked:
Here is a new approach to an invasive species of our lake environments. Nevertheless, The entrepreneur Manuel Vock. For example, some Zurich chiefs, including Markus Stöckle, Frank Widmer and Tarik Lange, transform the Asian clam, recognized as invasive, into an exceptional culinary product.
It all started with an idea: the molluscs of Lake Zurich must find their place in the restaurants of the. In addition, city. Moreover, And what seemed crazy turned into a culinary adventure for Manuel Vock, with a rather discreet clam as a star.
The entrepreneur tested different species of molluscs. For example, finally opted for Asian clam, an invasive species detected for the first time in Swiss waters in 1997.
His business is not yet very flourishing. In addition, but he collects clams on order for restaurateurs like Markus Stöckle, Frank Widmer and Tarik Lange. In addition, Several times a week, Manuel Vock zurich, asian clay invasive cooked goes to the same place on Lake Zurich, to Oberrieden. Consequently, He collects about 15 kilos of clams per diving.
A great Zurich chief. However, Asian clams – Zurich, asian clay invasive cooked
When Manuel Vock contacted Markus Stöckle eight years ago, the chef did not believe his ears: edible molluscs in the lake? However, After a few tests. Additionally, However, the result is a dish that is always on the menu of its restaurant, the “ROSI”, in the trendy district of Lochergut in Zurich.
The restaurateur is recognized for his inventiveness. His dishes are created in collaboration with artists, tattoo artists and or EPFZ and the Haute zurich, asian clay invasive cooked École d’Art de Zurich. “We wonder how to give more depth to our work. especially in a world where the hamster wheel runs faster and faster,” he explains at the microphone of SRF.
According to Gaultmillau, the German is considered one of the craziest leaders in the country. He likes to decorate his Bavarian inspiration kitchen with a edible smoking cloud or a fluorescent mushroom jelly.
Asian clam more fleshy than the Quagga mold
Although more than twenty species of different molds. clams are present in Swiss waters, two species of these bivalve molluscs threaten zurich, asian clay invasive cooked in particular aquatic ecosystems: the Quagga mold and Asian clam.
In recent years. the Quagga mussels have been installed in Swiss lakes mainly thanks to pleasure navigation. The Asian mold. on the other hand, was probably introduced by containers, first in Africa, then via the Rhine, in Swiss waters. These two species attach to the boats and go up the current. Once they have entered an ecosystem, zurich, asian clay invasive cooked it is almost impossible to stop them.
The problem with these two molluscs is. first, that they filter water nutrients and consume plankton, which feed many species of fish, and secondly, which they reproduce quickly. In particular, the Asian clams being self -fertile, their spread is almost impossible to contain. But, for Asian clam, collect it and consume it seems a good idea. The Quagga mold, on the other hand, contains so little flesh that it is hardly worth prepared.
Original Article: Lea Leuenberger (SRF), Milena Burch (SRF)
Adaptation Web: Julien Furrer (RTS)
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