Alpine Sushi

Makes approx. 40 Alpine Sushi rolls

• 200 g mountain cheese
• 200 g barley
• 1 tsp butter
• 8 dl light vegetable stock
• 2 dl cream
• 10 slices of Bündnerfleisch (air-dried Grisons beef)
• 10 large chard leaves

• Separate the chard leaves from any thick stalks. Blanch briefly in boiling salted water and cool in ice water. Place the blanched chard leaves on a kitchen towel to drain.
• Briefly roast the barley in a little butter and deglaze with the stock. Simmer on a low heat for about 40 minutes. Add the cream and let it simmer for a few more minutes until the mixture is creamy and thick. Allow to cool.
• Cut the cheese into sticks that are as long as possible and 1 to 2 cm thick. Roll up tightly with the wafer-thin slices of Bündnerfleisch.
• Place a chard leaf on a sushi mat (with cellophane in between) or a soft placemat. Spread the barley over the leaf. Place the cheese and Bündnerfleisch on top. Roll up tightly. Repeat the process with the remaining leaves.
• Chill for about two hours.
• Cut into 2 to 3 cm thick slices and serve with wasabi (or horseradish) and soy sauce.

The Alpine sushi can also be rolled without a sushi mat, just like capuns.

Instead of wasabi, serve with a dip made of quark and horseradish, seasoned with salt.