Vegan Alpine sushi with marinated watermelon and fermented Senfgold caviar
Preparation
- Watermelon: Peel the melon and cut into pieces weighing approx. 300 g. Mix the remaining ingredients to make a marinade. Marinate the pieces of melon, place in a vacuum bag, vacuum seal and leave to marinate in the fridge for at least 1 hour, preferably overnight. Alternatively, marinate the pieces of melon in a covered container. Place the pieces of melon on a baking tray and bake in the oven (hot air) at 180 °C for 1 hour, leave to cool and cut into strips approx. 5 mm thick.
- Alpine sushi: Prepare the 11 Rösti Potatoes, grated according to the instructions on the package and shape into elongated dumplings weighing approx. 20 g.
- Arrange the Rösti dumplings on plates and top each with a melon strip. Garnish with the preserved ginger, a dollop of Senfgold caviar and cress leaves. Serve with soy sauce and wasabi paste.
Ingredients
-
400 g 11er Rösti Potatoes, grated potato
-
Watermelon:
1 small watermelon
5 tbs sesame seed oil
2 tbs vegetable oil
5 tbs soy sauce
1 tsp rice vinegar
1 clove of garlic, finely chopped
1 tsp ginger, freshly grated
0.5 nori sheed, crushed -
As garnishing:
Ginger, preserved and cut into thin strips
1 glass of Senfgold caviar
Cress
Wasabi paste
Soy sauce