Salad of Porcini Mushrooms
Constantin Fischer combines culinary delights of the forest with a crisp salad.
Authentic Poke Bowl
Originally from Hawaii these bowls have become an international food trend - here is a classic version with salmon.
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | sushi or jasmine rice (dried weight) |
| 1 | small fennel | |
| 2 | avocados | |
| 1/2 | cucumber | |
| 75 | g | sugar snap peas/mange tout |
| 12 | radish | |
| 250 | g | salmon (sashimi quality) |
| 2-3 | tablespoon(s) | Kikkoman poke sauce |
| 1 | tablespoon(s) | black sesame seeds |
| fresh coriander leaves (to taste) | ||
| 1 | tablespoon(s) | black sesame seeds |
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Cook rice according to package directions. Let cool slightly, then divide among 4 bowls. Slice the fennel, remove head and bottom and cut into very thin slices and place in icy water.
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Remove the stone and skin of the avocado and slice. Dice the cucumber and halve the radishes.
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Place the sugar snap peas in a sieve and pour boiling water over them to soften them. Remove the skin from the salmon and cut into cubes.
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Mix the diced salmon, Kikkoman Poke Sauce and sesame seeds.
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Remove the fennel from the water, arrange with the cucumber, avocado, radish, snow peas, salmon and fresh coriander leaves on top of the rice in each bowl and sprinkle with sesame seeds.
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Serve with extra Kikkoman Poke Sauce.
