RECIPE FOR GERMINATED WHEAT CAPRICHOS WITH WASABI
INGREDIENTS- 40gr Natural or braised sprouted wheat
- Half zucchini cut into tongues
- Half a very chopped onion
- 8 crushed dried cranberries
- Half a golden apple cut into cubes
- 2 pickled cucumbers cut into thin strips
- Two endive leaves cut into julienne strips
- 2 walnuts, peeled and crushed
- Oil and salt
- Sauce: 50g of vegan or mayonnaise whipped with 2g of wasabi.
ELABORATION
We wash the wheat. Put 35g of braised sprouted wheat in a bowl, add half a glass of water and 8ml of apple cider vinegar and let it soak for 10 hours. Wash and drain.
We drain the wheat the next day and steam it for about 40 minutes. It can also be boiled in a saucepan (45min). Reserve.
We wash the zucchini and, without peeling it, we cut it lengthwise in half. And with the help of a vegetable cutter or ?mandoline? We make not very thick cuts simulating tongues. We brush the pieces with oil and lightly pass it through the pan without it taking on too much color and set aside.
Cut the onion into brunoise (very finely chopped) and sauté it in oil over high heat for 1 minute. We add the crushed cranberries and the apple and sauté 1 more minute. We reserve.
We mix all the sautéed and sprouted wheat.
MOUNTING
We will work on a cutting board.
We place a zucchini tongue and brush with the sauce to place the salmon and we roll it carefully leaving a gap in the center to place the filling. We can make a baking paper comb or use a reed making comb.
Once the roll is assembled, we brush it with a little of the sauce and pass it through the ground walnut.
With the help of a baking paper comb we fill it
PLATING AND PRESENTATION
Starter plate or tray we put two rolls per person.
We will decorate with the endive and the pickle and drops of the sauce that we will put in a pastry bag to decorate the plate.
We will shine with a drizzle of olive oil.
