Sushi from parsley root and goat's cheese

Bring 1 l water to the boil with 15g musterd seeds, 7g caster sugar en 3/4 tbsp white wine vinegar and simmer to give them a caviar structure

Hack 100g parsley root and 25g hazelnuts in the foodprocessor to create a rice structure

Mix with 2,5 tbsp sushi vinegar, 1,5 mirin and salt and pepper. Keep in de fridge for at least 2 hours, the salt and vinegar will make the 'rice' softer

Mix 100g ripened goat's cheese and 1/2 tsp wasabi and put in a piping bag.

Put +/-3 tbsp 'rice' on 2/3 from a leaf of nori followed by a cilinder of goat's cheese in the middle. Finish with coriander leaves, then roll up tightly. Wet the last strip of nori with water to make it stick

Repeat with more nori leaves

Slice another 100g parsley root in julienne and deep fry golden and crispy in 180° arachide oil. drain on kitchen paper and season with salt

Serve as shown with the mustard caviar and coriander leaves. 

(Here the original recipe in Flemish)