Go Back
Print
Recipe Image
Smaller
Normal
Larger
Courgette ravioli with marrow and Ikura
Print Recipe
Pin Recipe
Course
Starters
Alaska Product
Wild Salmon Roe (Ikura)
Servings
4
Ingredients
8
courgettes
600
g
clean bone marrow
600
g
Ikura
salmon roe
400
g
tempura flour
Water
Olive oil for frying
Instructions
Use a peeler to create broad strips of courgette, arrange them in a cross, place the marrow and roe in the centre and close up in a parcel.
Prepare a tempura batter with the flour and ice-cold water.
Dip the ravioli in the tempura batter and fry.