Rösti with salmon sashimi and citrus sauce

Total time40 mins

30 minspreparation time

10 minscooking time

Salmon and rösti are truly a match made in heaven. We give this classic dish a Japanese twist with a sweet-sour-salty sauce using Kikkoman Ponzu Lemon.

Ingredients

10 portion(s)

For the rösti:

1 ¾ kg

peeled potatoes

20 g

salt

300 g

clarified butter

For the salmon sashimi:

750 g

skinless salmon fillet

10 g

shichimi togarashi

5 g

sansho pepper

10 g

salt

For the sauce:

100 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

30 g

honey

300 g

whipping cream

5 g

lemon zest

5 g

orange zest

In addition:

100 g

leek, cleaned and cut into very thin strips

lemon wedges

Allergens:

Lactose, gluten, egg, soy

Total weight per portion:

175 g

Weight per ingredient:

Rösti, approx. 70 g Salmon, about 75 g (3 slices of approx. 25 g each) Leek, approx. 10 g Sauce, approx. 20 g

Preparation

Step 1

Coarsely grate the potatoes, season with salt and leave to stand for 5 minutes. Squeeze out the excess water (yields approx. 1 kg) and form 10 rösti. Fry in a pan with the clarified butter over a medium heat for 5 minutes on each side until golden brown, and then keep warm.

Step 2

Sear the salmon fillet with a Bunsen burner or blowtorch until the surface is lightly toasted. Mix the spices with the salt and sprinkle over the fish. Cut into slices about 1 cm thick (approx. 25 g each).

Step 3

Mix the Kikkoman Ponzu Lemon with the honey. Then stir in the cream, lemon zest and orange zest.

Step 4

Soak the leek strips in ice water to make them extra crispy.

Step 5

Distribute the sauce over the rösti. Place 3 slices of salmon on each rösti and serve garnished with the leek strips and a lemon wedge.

Tip:

After pre-cooking, the rösti can easily be reheated in a frying pan, oven or under a grill.

Recipe-ID: F1043

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