Impressive in appearance and taste: veal tartare with seaweed, wrapped in avocado slices and garnished with a salad of carrots, radishes and sprouts. Spicy tofu mayo with wasabi, the Japanese horseradish, is delicious with this. 1. mash tofu with mayo, milk and wasabi paste until creamy, set aside to cool.
2. clean and peel carrots and radish. Grate both into very fine strips on a grater. Immediately place in ice cold water.
Soak seaweed in lukewarm water according to package directions for 15 minutes. Remove peel from ginger and grate very finely. Cut veal first into narrow slices, then into very fine cubes. Stir through with olive oil, ginger, sesame oil and pepper, set aside to cool.
Halve and pit avocados, scoop out flesh with a tablespoon. Cut avocado halves lengthwise into 2 mm narrow slices. Brush accurately with 1-2 tbsp lime juice and season with pepper.
5. drain carrots and radish exactly. Drain and coarsely chop seaweed.
Coat the inside of a metal ring (8 cm ø) with olive oil and place on a plate. Spread the ring inside with 8 avocado slices each (domed side up), overlapping slightly.
Now season the veal tartare first with salt and remaining lime juice and mix with the seaweed. place a quarter of the tartare in the center of the ring and press gently until smooth. Carefully pull the ring upwards. Proceed in the same way with the remaining avocado slices and veal tartar, and add a total of
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