John Myers
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Japanese Dithmarschen (Fiona Erdmann)
The perfect japanese dithmarschen (fiona erdmann) recipe with a picture and simple step-by-step instructions.
Soup
- 70 g Shallots
- 100 g Celery
- 60 g Leek
- 60 g Fennel
- 2 piece Bay leaf
- 5 g Mustard seeds
- 2 g Pimento
- 100 g White wine
- 100 g Port white
- 250 ml Vegetable broth
- 500 ml Cream
- 300 g Büsum crabs
- 1 pinch Salt and pepper
- 1 Splash Parsley oil
Sushi tart
- 250 g Sushi rice
- 4 tbsp Sushi vinegar
- 60 g Büsum crabs
- 100 g Peanuts
- 100 g Spicy cashew nuts
- 1 piece Cucumber
- 1 piece Avocado
- 1 packet Seaweed
- 100 g Creme fraiche Cheese
Soup
- For the soup, peel and roughly chop the shallots. Clean and chop the celery, leek and fennel – only use the white leek. Reduce the vegetables and spices with white wine, port wine and vegetable stock until they are reduced by half.
- Separate the stock from the vegetables and spices. Now finely puree the stock with the cream and the shrimps (leave a handful). Then season with salt, pepper and sugar.
- Finally, add the rest of the crabs to the soup and garnish with the parsley oil.
sushi
- For the sushi, let the shushi rice infuse with 400 ml of cold water for 10 minutes. Then cook for 10 minutes and then let it steep for 10 minutes. Then pour the sushi vinegar over the rice. Caution! The rice has to stay sticky. Then let the rice steep for another 4 minutes.
- In the meantime, chop the crabs and refine with small pieces of cucumber. Peel the avocado and cut into very thin oblong slices. Chop the peanuts and cashew nuts.
- Now take a small round mold and start with the first layer of rice. Flatten the first layer of rice (approx. 0.8-1cm thick). Then cut the seaweed into small round circles and press them into the shape on the rice. Now apply the crab and cucumber mixture as the next layer. This layer must not be too thick, otherwise the cake will fall apart.
- Then use another mold to make small circles out of the thin avocado slices and add them to the molds as the next layer. Now press in the penultimate thin layer of rice. Now carefully pull the form upwards. This works best if you moisten the mold a little from the inside beforehand.
- At the end, fill the topping with cremé fraiche and sprinkle with the crushed nuts. Serve the tartlets with the soup.
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