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Cornet of wild salmon roe with soy sauce and wasabi
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Course
Aperitif/Tapa
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
For the ginger:
4
g
ginger root
For the wasabi:
Bottle wasabi
For the soy sauce gelatine
32
g
agar-agar
400
ml
soy sauce
For the Alaska wild salmon roe
200
g
wild salmon roe
For the cornets:
200
ml
0.4º refined olive oil
16
sheets brik pastry
For the quail eggs:
200
ml
sunflower seed oil
40
quail eggs
Others:
40
g
Maldon salt
Instructions
For the ginger:
Peel the ginger and cut 10 dice of 3 x 3 mm.
For the wasabi:
Put a drop of water into the wasabi and mix to a paste.
For the soy gelatine:
Put the soy sauce and agar-agar into a saucepan.
Bring to the boil on a medium heat stirring continuously. Take off the heat and stir.
Pour into a receptacle of suitable size to give a thickness of 0.5 cm and leave to set for 3 hours.
When it has set, cut 10 fingers of 0.5 cm.
For the wild salmon roe:
Put the roe into a colander for 10 minutes to drain off excess water.
For the cornets:
Take a sheet of brik pastry and paint with the oil. Cut the sheet into 4 equal pieces, 7 x 10 cm.
Wrap a sheet of brik pastry round each metal cornet to shape the cornets, with the oiled side on the inside.
Bake in the oven at 210ºC for 10 minutes and unmould while hot.
For the quail eggs:
Separate the yolks and keep in a receptacle with sunflower seed oil.