Alpine sushi with pikeperch in nori sheets
Preparation
- Pikeperch: Cut the pikeperch fillets into approx. 5 mm thick slices and the nori leaves into approx. 1 cm wide strips.
- Alpine sushi: Fry in a pan, toss and form dumplings weighing approx. 20 g by hand. Top each Rösti dumpling with the pikeperch. Moisten the nori sheets with water and use them to roll up the Alpine sushi.
- Serve the Alpine sushi on a suitable dish and top with trout caviar. Serve with wasabi, preserved ginger and soy sauce.
Ingredients
-
500 g 11er Rösti Potatoes, grated potato
2 pikeperch fillets, skinless, trimmed, deboned
2 Nori sheets -
As garnishing:
1 glass of trout caviar
1 tube of wasabi paste
Ginger, preserved
Soy sauce