Schnitzelröllchen „obazda“ with radish salad, fermented mustard and wasabi cream

Schnitzelröllchen „obazda“ with radish salad, fermented mustard and wasabi cream

Ingredients for 4 persons

Schnitzelröllchen „obazda“:

radish salad:

  • 1 radish
  • 30 ml apple cider vinegar
  • 50 ml rapeseed oil
  • 30 ml apple juice


  • 50 g mixed mustard seeds
  • 200 ml apple juice
  • 20 ml apple cider vinegar
  • salt

wasabi cream:

  • 100 ml cream
  • 50 ml sour cream
  • wasabi paste
  • some white wine vinegar
  • salt


  • radish sticks
  • curly parsley
  • radish green
  • herbal oil


Radish salad:

  • Peel the radish and cut into fine strips with a paring knife. Marinate with the other ingredients and season with salt.


  • Let the mustard seeds and the other ingredients cook until the liquid has evaporated. Pour the mustard into a wire swivel jar and let it mature for 5 days at 38 °C. Salt lightly.

Wasabi cream:

  • Mix the ingredients together until smooth and season to taste.

Schnitzelröllchen „obazda:

  • Heat the Schnitzelröllchen “obazda” in the preheated combi steamer for about 10-12 minutes (without steam) according to the preparation recommendation.


Mix the radish with a few mustard seeds and serve. Garnish with the radishes and put the parsley on top. Pour on the cream and spread the mustard seeds. Garnish with the radish greens and spread the herb oil. Put on top the FVZ-Schnitzelröllchen “Obazda” and add a little parsley if you like.

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