Coastal Sushi

Casino red-black:

1. Peel the carrots, trim the ends cleanly. Boil in salted water for 10 minutes, quench, let cool and dry. Cut into pieces approx. 3 cm long. Cut out a small cone with a sharp knife. Drizzle the well with lemon juice. Use the handle of a coffee spoon to fill caviar into the cavity (just before serving).

Trout classics:

1. Cut the apple into 3 x 3 x 2 cm cubes, rub lemon immediately. Spread a thin layer of cream horseradish on the flat side. Cut trout fillets into cuboids and place on top. Place one lingonberry on each and press it on.

Herring kisses walnut:

1. Put pegs in water for a very long time, preferably overnight. Bring the herb vinegar, sugar and water with allspice and bay leaf to the boil, allow to cool. Cut the herring fillet into pieces approx. 3 x 3 cm in size. Cut the onions into small wedges. Wash dill, shake dry and pluck. Put some marinade in a container and layer herrings, onions and dill. Pour the remaining marinade over it. Cover and let steep for 1 to 2 days.
2. Peel the radish and cut out 1.5 cm thick cuboids. Pat the herring pieces dry. Place the herring precisely on the radish. Place one half of the walnut on each.

Trout doubles:

1. Cut the cucumber lengthways into thin strips. Grate the radish, season with salt and leave to stand covered. Then pour off and lightly pepper. Cut the cucumber to 10 cm long and 3 cm wide. Slice the trout with a fork, season the radish flakes with salt and pepper and mix everything together. Pour 1 teaspoon of the mixture into strips of cucumber, roll up and combine with chives. Garnish with trout caviar.

Neptune’s gift:

1. Peel the kohlrabi and cook for about 10 minutes, soak in ice water. Cut into small cubes measuring 3 x 3 x 3 cm. Cut the salmon into strips approx. 12 cm long and 3 cm wide. Wrap the salmon around the kohlrabi cubes and wrap with a stalk of chives.

Tipsy Matjes:

1. Put pegs in water for a very long time, preferably overnight. Bring the water and sugar to the boil until the sugar is dissolved. Cut the herring into 3 x 3 cm pieces. Cut the onions into carvers. Add the sherry and balsamic vinegar to the sugar water. Layer the herring and onions, add pepper and pour the marinade over them. Let it steep for at least 1.5 days.
2. Boil the beets and let them evaporate. Peel. Peel the apples and cut into small cubes 3 x 2 cm, rub immediately with lemon. Cut the sherrymate fillets into the same size and place them on the apple with the exact edge. Shape the beetroot into small balls with the ball shaper. Put balls on the sushi. Drill a small hole with the toothpick and insert the dill fronds.

Beetroot Prosecco Foam Soup:

1. First prepare the vegetables for the vegetable stock. To do this, peel the celeriac and carrots and cut into large pieces. Clean and wash the leek. Then cut into 3 cm pieces. Then cut the unpeeled onion and tomato in half. Boil the vegetables with all the spices and herbs in a large saucepan with 3.5 liters of water. Simmer gently on a mild heat for at least 1 hour. Pour the vegetable stock through onto a sieve and collect the liquid in a saucepan.
2. Cut shallots and ginger into fine cubes. Peel the potatoes, beetroot and celery and cut into medium-sized cubes. Sauté shallots and ginger in a little oil until they are translucent without turning them color. Add the beetroot, potatoes and celery and pour in the vegetable stock and prosecco. Cover and simmer for about 25 minutes. Add the crème fraîche, cream, maple syrup and spices and puree finely.
3. Cut out small fish or anchors from the toast with a cookie cutter. Melt a good dash of butter in a pan at medium temperature, season with fleur de sel and cinnamon and stir. Fry the toast pieces on a gentle heat until golden brown and allow to cool.
4. Garnish the hot soup with dill, whipped cream and croutons.