Tempura Fried Asparagus and Trout Rolls with Wasabi Fruit Cream

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Tempura Fried Asparagus and Trout Rolls with Wasabi Fruit Cream
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
685
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories685 kcal(33 %)
Protein24 g(24 %)
Fat35.6 g(31 %)
Carbohydrates66 g(44 %)

Ingredients

for
4
For the asparagus and trout rolls
12 stalks white Asparagus
75 grams shallots
75 grams white button Mushroom
300 grams Steelhead trout
1 generous pinch Lime zest
1 pinch cayenne pepper
salt
lemon juice
2 tablespoons olive oil
12 Nori seaweed (Seaweed)
about 1 L Cooking oil
cilantro (as desired, to garnish)
For the tempura batter
150 grams Pastry flour
150 grams cornstarch
2 generous pinches Baking powder
350 milliliters Iced water
salt
peppers
For the wasabi fruit cream
150 grams Crème fraiche
4 tablespoons Passion fruit (Or unsweetened juice)
about 1/2 teaspoon Wasabi paste
salt
1 pinch sugar
1 generous pinch organic Orange peel
How healthy are the main ingredients?
shallotolive oilsugarcayenne peppersaltPassion fruit

Preparation steps

1.

For the asparagus and trout rolls, peel asparagus, cut off ends and cook in boiling salted water until al dente. Rinse with cold water and drain. Peel shallots and finely dice. Clean and chop mushrooms. Cut fish into small cubes and mix with shallots and mushrooms in a bowl. Marinate with lime zest, cayenne pepper, salt, lemon juice and olive oil.

2.

Divide fish mixture evenly on seaweed and put a stalk of asparagus on each. Roll nori sheets, so that asparagus tip sticking out approximately 2–3 cm (approximately 1 inch). Chill.

3.

For the tempura batter, mix starch and baking powder in a bowl. Whisk in ice water to form a slightly thicker dough. Season with salt and pepper. Refrigerate.

4.

For the wasabi fruit cream, mix crème fraîche with passion fruit pulp until smooth. Add wasabi paste (caution very spicy!), salt, sugar and orange zest to taste.

5.

Heat oil for frying in a large deep frying pan. Stir tempura. Baste asparagus rolls with tempura and cook for about 1 minute in hot oil on all sides. Drain briefly on paper towels. Cut into rolls and serve together with the wasabi fruit cream. Garnish to taste with fresh cilantro.