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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

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E-mail: dmcclellan@alaskaseafood.org
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Espargos estufados em azeite e regoliz com ikura e redução de molho ponzu

30 Jan Asparagus cooked in olive oil and liquorice with Ikura and a ponzu sauce reduction

Posted at 18:46h in Alaska Wild Salmon Roe (Ikura) by
Espargos estufados em azeite e regoliz com ikura e redução de molho ponzu

Asparagus cooked in olive oil and liquorice with Ikura and a ponzu sauce reduction

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Course Starters
Alaska Product Wild Salmon Roe (Ikura)
Servings 4

Ingredients
  

  • 80 white asparagus spears
  • l extra virgin olive oil
  • 40 liquorice
  • dashinomoto
  • 8 dl mirin
  • 4 dl soy sauce
  • 400 g butter
  • Ikura
  • agar-agar

Instructions
 

  • Peel the asparagus and cook at 100ºC in olive oil with the liquorice for 30 minutes.
  • Put to cook 4 dl water with 30 g dashinomoto, the mirin and the soy sauce, then lift off the heat.
  • Put the noisette butter in a small pan, moisten with the tensuyu sauce, reduce to half and thicken with a little agar-agar, then add a little oil from cooking the asparagus.
  • Assemble the plate with the asparagus, sauce and wild salmon roe.
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