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
75 grams
300 grams
1 generous pinch
1 pinch
2 tablespoons
12
Nori sheets (Seaweed)
about 1 L Cooking oil
Cilantro (as desired, to garnish)
For the tempura batter
150 grams
150 grams
2 generous pinches
350 milliliters
For the wasabi fruit cream
150 grams
4 tablespoons
Passion fruit pulp (Or unsweetened juice)
about 1/2 teaspoon Wasabi paste
1 pinch
1 generous pinch
organic Orange peel

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.