Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Edamame and wakame salad with radishes
The term edamame comes from the Japanese and translates as beans on a branch. The young, unripe soybeans combine with the aromatic seaweed and fresh notes of ginger and coriander to create a true spectacle of flavors.
For the salad
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | edamame (frozen, cooked and peeled) |
| 100 | g | wakame seaweed |
For the dressing
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | spring onion | |
| 0.5 | bunch | coriander |
| 1 | lime (juice and zest) | |
| 1 | tablespoon(s) | soy sauce |
| 1 | tablespoon(s) | brown sugar |
| 1 | tablespoon(s) | fried garlic |
| 1 | tablespoon(s) | black sesame seeds |
| 1 | glass | of pickled ginger |
| 1 | bunch | of radishes |
Preparing the salad
- Defrost the frozen edamame in warm water. Then drain the water and mix with the wakame.
- Finely chop the spring onion and coriander for the dressing (use the stalk for a sustainable version). Wash the lime under hot water, then grate the zest of the lime into a bowl using a fine grater. Squeeze out the juice and add. Add all the other ingredients and mix together. Add the pickling juice or vinegar from the pickled ginger to the sauce (approx. 190 g). Cut half of the pickled ginger into thin slices and add to the salad.
Tip: Refill the jar of pickled ginger with beetroot juice afterwards. This will turn the ginger pink and it can be used for other recipes. - Mix the dressing well with the salad and leave to stand for approx. 30 minutes.
- For the garnish, finely slice the radishes and soak briefly in ice water. Also use a few slices of ginger as a garnish and arrange on the salad.
to serve
| Ingredients (4 servings) | ||
|---|---|---|
| coriander, cut into fine strips | ||
| black sesame seeds | ||
| deep-fried garlic | ||
| 4 | small cabbage leaves | |
- Before serving, arrange the salad on a plate (or in a cabbage leaf) and garnish with the finely sliced radishes. Finish with some coriander, black sesame seeds and fried garlic and serve.
Tip:
Falstaff Wine Recommendation
Scheurebe 2022
Lüthi Weinbau, Männedorf, AustriaThe fresh wakame salad calls for a white wine to match. Rico Lüthi's Scheurebe is the perfect match. The wine shows dense fruit with notes of grapefruit, lychee and honeydew melon. On the palate, it has a lot of creaminess, noticeable but ripe acidity and therefore high drinkability. Long, fruity finish.
