25 May Maresme Peas with Wild Alaska Sockeye Salmon Roe

In this recipe, delicate Maresme peas are paired with wild Alaska sockeye salmon roe

Maresme Peas with Wild Alaska Sockeye Salmon Roe

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Course Main Course

Alaska Product Wild Salmon Roe (Ikura)

Servings 4 personas

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.

Notes

Wild Alaska Sockeye Salmon Roe recipe from the restaurant Besta for Wild Week 2025.

 

and an aromatic ham and mint broth, highlighting creativity and the quality of the ingredients in every bite.