Kornspitz "al sashimi"

with Wasabi and Chili

INGREDIENTS (PER KORNSPITZ)

20 g	salmon trout
20 g	char
3 g	trout caviar
5 g	frisée
2 g	Wasabi
2 g	chili paste
15 g	cottages cheese
Marinade:
lemon juice
olive oil
cress
salt
ground mixed pepper

NUTRITIONAL VALUES (PER KORNSPITZ)

253,2/1.066	Energy kcal/kj
app. 6,5	Fat (g)
app. 1,6	thereof saturated fatty acids (g)
app. 30,7	Carbohydrates (g)
app. 2,0	thereof sugar (g)
app. 5,0	Dietary fibres (g)
app. 15,3	Proteins (g)
app. 1,48	Salt (g)

BREAD UNITS (BU)

ca. 2,6 BU (1 bread unit corresponds to 12 g carbohydrates)

After all the festive feasting, we start the new year 2020 with a somewhat lighter snack – Kornspitz with fish and cottage cheese.

Let’s be honest: who thinks of trout or char when hearing “sashimi”? When you have finished preparing our latest Kornspitz snack, you certainly will.

Preparation:

The first step is to bone the fish fillets. Normally you would use special fishbone tweezers but if you do not have them, normal tweezers will do just fine. It may not be as comfortable but with a little patience, you will get the job done. Just as with classic sushi, the quality of salmon trout and char depends on “absolute freshness” and an unbroken cold chain. Fish should always be cooled and used the same day. So once you have boned the fish, it is time to skin the fillets: put your fillet on the cutting board skin side down. Make a cut to separate a small flap of skin from the fillet at the very end. Grab onto that flap and slide your knife between the skin and fillet all the way through. Now hold your knife at a very flat angle and cut the fillet into slices. Place these slices on a large plate, marinade them with olive oil, lemon juice, salt, pepper and fresh cress, and let them rest in the refrigerator for at least two hours.

Simply spread the cottage cheese onto a sliced Kornspitz and add a bit of curly endive. The slightly bitter flavour complements the fish perfectly.

Place the sashimi on top, a little trout caviar on the fish, and sprinkle the Kornspitz with cress. A few dabs of wasabi and chili paste put the finishing touch on our creation.