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Ingredients
Tempura Fried Asparagus and Trout Rolls with Wasabi Fruit Cream
- 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 Tbsps 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 Tbsps Passion fruit (Or unsweetened juice)
- about 1/2 teaspoon Wasabi paste
- salt
- 1 pinch sugar
- 1 generous pinch organic Orange peel
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.
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.
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.
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.
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.