Grilled Lake Constance Pancake on Randig with Wasabi Sour Cream Mousse




Rating: 3.57 / 5.00 (44 Votes)


Total time: 30 min

Servings: 6.0 (servings)

For the fish:











For the mousse:










Instructions:

Mix sour cream with wasabi, lemon juice and spices. Slightly heat 3-4 tablespoons and dissolve in it the gelatin sheets previously soaked in cold water. Mix with the sour cream-wasabi mixture and then fold in the whipped cream.Gently season and marinate the slices of beet, then with a hot made spoon make dumplings from the wasabi mousse and arrange on top.Lightly season the whitefish and brush with olive oil. Grill over high heat on the grill until the flesh side is browned, then turn over. Grill until the skin blisters, these may lightly brown.then the fish is cooked for sure, it may be confidently still a little glassy inside.as a sauce fits perfectly horseradish foam.

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