Maresme Peas with Wild Alaska Sockeye Salmon Roe
Ingredients
- 250 g Maresme peas shelled and small
- 120 g wild Alaska sockeye salmon roe
For the broth
- 400 g pork jowl
- 600 g ham bone
- 1 onion
- 1 bay leaf
- 8 black peppercorns
- 2 mint leaves
- A splash of wine
- A splash of Sherry vinegar
Instructions
- Prepare the broth: blanch the ham bones and pork jowl three times. Add the onion, bay leaf, and peppercorns, cover with water, and simmer gently for about 3 hours. Strain and reserve the broth.
- For the gel or creamy salmon roe base, press part of the wild Alaska sockeye salmon roe through a fine sieve and collect the resulting liquid.
- Vacuum-seal this liquid and cook for 90 minutes at 85 °C (185 °F). Cool and reserve.
- Marinate the remaining eggs in a mixture of wine and Sherry vinegar for a few minutes.
- Blanch the peas for a few seconds in salted water and immediately chill them in iced salted water to preserve their color.
- Lightly char the peas and the roe over embers using a sieve to give them a subtle smoky touch.
- Heat the ham broth and add the mint leaves to infuse it with aroma.
- To plate, place the creamy roe base at the bottom, add the peas and marinated eggs, and finish by pouring over the hot ham and mint broth.