Spitzkohlrolle mit Gemüsetempura

Ingredients

• 200 g Flour
• 100 g semolina
• Salt
• 5 egg yolks (M)
• 2 tbsp oil
• 1 Spitzkohl
• 1 red pepper
• 1 Garlic clove
• 1 walnut-sized piece ginger
• 2 tbsp sugar
• 80 g Butter
• 6 tbsp soy sauce
• ground pepper from the mill
• 4 tender, young carrots
• 8 corn kernels
• Salt
• 1 bunch spring onions
• 100 g flour
• 200 ml ice water
• frying oil
• 2 dried tomatoes
• 6 tbsp soy sauce
• 12 tbsp oil
• 2 tsp sugar
• Juice of 1 lime
• 400 g Salmon fillet
• coriander (for garnish)

Instructions

1. 1.

   Mix flour with semolina and 1 tsp salt. Beat 4 egg yolks. Add the oil and knead everything into a smooth dough. Cover and rest for 30 minutes.

2. 2.

   Clean, rinse, and roughly chop Spitzkohl. Slice the pepper, remove seeds. Rinse the pod and finely dice it. Peel and finely dice garlic. Peel and finely dice ginger. Caramelize sugar in a pot. Add 60 g butter and stir. Add Spitzkohl, pepper, garlic, and ginger and simmer for about 10 minutes while adding 4 tbsp soy sauce. Season with salt and pepper. Spread on a plate to cool.

3. 3.

   Knead the noodle dough briefly and roll it out thinly (1-2 mm) into a rectangle on a lightly floured surface. Fold the dough 4–6 times and roll again. Squeeze out excess moisture from the Spitzkohl mixture. Brush the dough with remaining soy sauce. Spread the Spitzkohl mixture, leaving a border. Beat the remaining egg yolk and brush the borders. Roll from the long side. Cut into 8 pieces and place in a casserole dish. Melt remaining butter and drizzle over the rolls. Bake in a preheated oven at 200°C (gas: level 3, convection: 180°C) for 30–35 minutes.

4. 4.

   Peel carrots and cut lengthwise into fine strips. Clean corn. Blanch vegetables in salted water for 1 minute. Drain, shock in ice water, and drain again. Trim spring onions, wash, and cut into pieces.

5. 5.

   Mix flour with ice water and a bit of salt. Pass vegetables through the dough and deep-fry in hot oil until golden. Drain on paper towels.

6. 6.

   Dice tomatoes finely. Mix soy sauce, oil, sugar, and lime juice. Slice salmon thinly. Line baking sheet with foil. Arrange salmon slices. Drizzle with dressing. Grill for 2–3 minutes until warm.

7. 7.

   Arrange salmon slices with dressing, a Spitzkohl roll, and the tempura vegetables on a plate. Serve garnished with coriander.