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David McClellan

Alaska Seafood Marketing Institute Regional Representative

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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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