01 Feb Wild salmon roe in tempura
Wild salmon roe in tempura
Ingredients
For the salmon roe:
- 240 g wild salmon roe
For the tempura:
- 500 ml water
- 4 g sugar
- 4 g fine salt
- 332 g flour
- 28 g pressed yeast
- For the salt pork slices:
- 800 g salt pork
Others:
- 800 ml 0.4º refined olive oil
- 100 g flour
Instructions
For the tempura:
- Dissolve the yeast in warm water.
- Add the flour, salt and sugar and work until it forms a fine, creamy dough.
- Cover the surface with film and leave to rest in the refrigerator for 6 hours.
- Stir the mixture before using.
For the wild salmon roe raviolis:
- Put the roe in a colander for 10 minutes to drain off excess water.
- Desalt the salt belly of pork in cold water.
- Cut into 6 x 6 cm chunks and wrap in film.
- Freeze it so that it can be cut more easily.
- Cut as finely as possible with a slicer, to about 0.1 cm thick.
- Lay one slice of salt pork per person on waxed paper.
- Place 6 g of the wild salmon roe on each slice of salt pork.
- Wrap up in a square shape.
- It is important that it makes a plump parcel.
- Put in the freezer for 3 hours.
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