Nuts in Michelin-star cuisine: refined ingredient for creative dishes

Top-class gastronomy focuses on high-quality ingredients and exceptional preparation methods. Nuts have established themselves as true all-rounders. They offer taste, texture and visual sophistication – properties that Michelin-starred chefs use to create exceptional dishes. The following text explains in detail how nuts can be used in fine dining, supplemented by an example of a Michelin-starred recipe.

Versatility of Nuts in Michelin-Star Cuisine

Refining savory dishes
Nuts add nutty depth and interesting textures to savory dishes.
Michelin-starred chefs use them for:

Purees and creams: A cream made from roasted hazelnuts adds an earthy note to a smoked celery puree.
Crusts: Nut crusts, such as those made from chopped pistachios or almonds, complement fish fillets or meat dishes such as veal loin.
Smoky flavors: Walnuts are often roasted to add complexity to smoked flavors, such as when paired with grilled vegetables or tofu.

2. Desserts with a noble touch
Nuts play a key role in the dessert world. Michelin-starred chefs use them to:

To refine mousse and ice cream: pistachio mousse or hazelnut ice cream with crunchy nut brittle.
To enrich fillings: Macadamia nuts or pecans as a base for praline fillings or tarts.
Decoration and structure: Caramelized nuts for an elegant finish or crushed almonds for crunchy accents.

3. Plant-based alternatives for vegetarian cuisine
In plant-based cuisine, nuts offer an alternative to animal products.
Examples are:

Nut milk or cream: Cashews and almonds are soaked and pureed to create plant-based products.
Vegan sauces: A sauce made from ground walnuts can be a creamy alternative to cream sauces.
Meat substitute: walnut “mince” for vegetarian ravioli or vegan burgers.

Star recipe: Pistachio crust on Skrei with roasted cauliflower cream and walnut vinaigrette
Ingredients (for 4 people):

For the fish:
4 fillets of Skrei (or cod), 180 g each
50 g chopped pistachios (Burghardt Delicious)
50 g Panko flour
30 g melted butter
1 teaspoon lemon peel (grated)
Salt and pepper

For the cauliflower cream:
1 head of cauliflower (approx. 500 g)
30 g butter
100 ml cream (or plant-based alternative)
Salt and nutmeg

For the walnut vinaigrette:
50 g walnuts (Burghardt Delicious), roughly chopped
3 tablespoons walnut oil
1 tablespoon apple cider vinegar
1 teaspoon honey or agave syrup
Salt and pepper

Preparation:

1. Cauliflower cream:

Divide the cauliflower into florets and fry in butter until lightly browned.
Deglaze with cream, cook until soft and then puree. Season with salt and nutmeg.

2. Pistachio crust:

Mix together the pistachios, panko, lemon zest, butter, salt and pepper. Spread the mixture evenly over the fish fillets.

3. Cook fish:

Bake the fish in the oven at 180 °C for about 10-12 minutes, until the crust is golden brown and the fish is just cooked through.

4. Walnut vinaigrette:

Lightly roast the walnuts in a pan without fat. Mix the walnut oil, vinegar, honey, salt and pepper to make a dressing and stir in the nuts.

5. Serving:

Spread the cauliflower cream on the plates as a base. Place the fish on top and drizzle with the walnut vinaigrette. Garnish with fresh herbs or flowers if desired.

Conclusion: Nuts as an indispensable ingredient in Michelin-star cuisine
Nuts offer top chefs countless ways to enhance dishes. With their versatility, they not only enrich savory and sweet dishes, but also play a key role in plant-based cuisine. Whether as a fine pistachio crust, aromatic walnut vinaigrette or crunchy dessert highlight – nuts are an indispensable part of Michelin-star cuisine.
Brands such as Burghardt Delicious, which offer high-quality, sustainably produced nuts, are partners of top chefs and help to make every dish an unforgettable culinary experience.