Colleagues, let’s eat! Part 3

As promised in our second part, there is something from the sea at today’s Mochi-Monday at Falkensteiner. Namely a great fish dish, which is absolutely suitable for office lunch breaks. An explosion of the palate that is second to none, and – with a little collegial preparation – provides a culinary delight of the highest order at lunchtime. Almost suspicious of hoods.

The effort is worth it

This delicious fish dish is a bit more elaborate, because you have to give the Ponzu time to pull through properly. However, waiting is justified and the Ponzu is essential for this dish.

For the Ponzu:

  • 20 g sake
  • 20 g Mirin
  • 40 g soy sauce
  • 1 untreated orange
  • 1 untreated lime
  • 1 leaf Kombu algae
  • 1 handful bonito flakes (Katsubushi)

Put sake and mirin in a pot, bring to the boil and stir in the soy sauce. Cut the orange and lime into slices and add to the liquid. Remove pot from heat, add Kombu and Katsubushi. Leave to stand in the refrigerator for 2 days, drain.

Let’s get started

The rest of the shopping for the salmon-wafu-truffle dish will be done after office hours this time – a team event of a different kind so to speak.

  • 400 g salmon fillet

For the wafu dressing:

  • 150 g carrots
  • 1 onion
  • 10 g ginger
  • 3 garlic cloves
  • 30 g soy sauce
  • 75 g rice vinegar
  • 150 g vegetable oil
  • Salt

Peel carrots, onion, ginger, and garlic, chop coarsely, and puree with a blender. Add the soy sauce and rice vinegar and mix in the sesame and vegetable oil in a thin stream, season to taste with salt.

For 150 g Yuzu truffle dressing:

  • 4 tablespoons Ponzu (prepared)
  • 2 tablespoons yuzu juice
  • 4 tablespoons mirin
  • 4 tablespoons soy sauce
  • 5 tablespoons truffle oil

2 teaspoons grapeseed oil
Mix yuzu juice, ponzu, mirin, soy sauce, truffle, and grape seed oil in a bowl with a whisk. Then mix the yuzu-truffle dressing with the wafu dressing.

The dressing will keep for 2 weeks in the refrigerator without any problems and can be used for other dishes – for example, a salad.

Mix for the truffle mayonnaise:

  • 100 g mayonnaise
  • 10 g truffle oil

Cut the raw salmon fillet into 3-4 mm thin slices. Spread the Wafu-Yuzu truffle dressing on a plate and arrange the salmon on top. Garnish with the truffle mayonnaise, serve and… enjoy!

The indicated quantities are sufficient for 2-3 colleagues at lunch.


At this point, we would like to say THANK YOU (arigato)! Namely THANK YOU to Tobi from the Restaurant Mochi, who helped us with words and deeds during the production of our meals. Arigato and see you soon in one of our hotel restaurants.

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