11er Rösti-Kartoffeln | as Rösti-Maki
Preparation
- Smoked vegetables: Cut zucchini, pumpkin and beetroot into thin sticks and cook until firm to the bite. Preheat the oven to approx. 95° C. Line a large pot with aluminum foil and cover the bottom about 1 cm thick with the smoked flour. Bring the smoked flour to glow with a Bunsen burner or a candle lighter. Dry the cooked vegetables well and distribute them in a haze insert. Place the insert with the vegetables in the pot with the smoked flour. Put the lid on it and smoke for about 15 minutes in a preheated oven. Cut the avocados lengthwise around the core. Remove the core and remove the pulp with a spoon. Cut the avocado halves into fine strips and set aside.
- Rösti potatoes: Heat the 11 rösti potatoes in a pan or microwave so that they become slightly sticky.
- Nori leaves: Lay out the Nori leaves on a tea towel or bamboo mat and moisten them slightly with water. Now spread the lukewarm Rösti mass evenly on top and press firmly. Then place the smoked vegetables and avocado strips about 5 cm from the edge lengthwise on it and roll it up. Cut the Rösti-Maki roll into slices about 2-3 cm thick and sprinkle with black sesame. Classic sushi side dishes such as pickled ginger, wasabi and soy sauce can be served.
Ingredients
-
3 – 4 bags of 11er Rösti-Kartoffeln
(Rosti Potatoes) -
1-2 Nori leaves (seaweed leaves)
-
300 g zucchini
-
300 g pumpkin
-
300 g beet
-
2 pcs. avocados
-
Black sesame
-
Smoking flour (finely chopped wood chips
for smoking)
