Sushi-Crêpes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the tuna fillet into rectangular strips of about 2 cm width and height. Mix honey, soy sauce and lime juice. Turn the tuna in it and marinate in the refrigerator for about 2 hours, turning several times.

2. 2

   Melt the fat, let it cool down a little. Mix flour, milk, eggs and 1 pinch of salt to a smooth dough. Stir in the fat and let the dough swell for at least 10 minutes. Prepare small crêpes (4 cm Ø) in a coated pan. Leave to cool on a plate. Mix wasabi paste, mayonnaise and crème fraiche. Season with salt, pepper and 1 pinch of sugar. Pour into a disposable piping bag or freezer bag, seal and chill. Peel the radish and grate into very fine strips on a vegetable rasp. Mix with 1 pinch of salt and leave to stand for about 10 minutes. Press out in a tea towel

3. 3

   Remove tuna from the marinade, drain and pat dry. Heat the oil in a heavy frying pan. Fry the tuna on each side for approx. 30 seconds at very high heat. Leave to cool, cut into 5 mm thick slices. Spread crêpes on a plate. Place some radish and 1 slice of fish on each crêpe. Cut a small tip off the piping bag. Spray wasabi cream on the crêpes. Garnish with some Tobiko and Daikon cress. Serve the rest of the Tobiko and wasabi cream

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
650 kcal

CARBS
26 g

FATS
44 g

PROTEINS
37 g