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David McClellan

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Ovas de Salmão Selvagem em tempura

01 Feb Wild salmon roe in tempura

Posted at 11:21h in Alaska Wild Salmon Roe (Ikura), Wild Alaskan Salmon by
Ovas de Salmão Selvagem em tempura

Wild salmon roe in tempura

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Course Aperitif/Tapa, Starters
Alaska Product Wild Salmon Roe (Ikura)
Servings 4

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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