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David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

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Corneto de Ovas de Salmão Selvagem com soja e wasabi

08 Aug Cornet of wild salmon roe with soy sauce and wasabi

Posted at 16:00h in Wild Alaskan Salmon by
Corneto de Ovas de Salmão Selvagem com soja e wasabi

Cornet of wild salmon roe with soy sauce and wasabi

Print Recipe Pin Recipe
Course Aperitif/Tapa
Alaska Product Alaska Wild Salmon
Servings 4

Ingredients
  

For the ginger:

  • 4 g ginger root

For the wasabi:

  • Bottle wasabi

For the soy sauce gelatine

  • 32 g agar-agar
  • 400 ml soy sauce

For the Alaska wild salmon roe

  • 200 g wild salmon roe

For the cornets:

  • 200 ml 0.4º refined olive oil
  • 16 sheets brik pastry

For the quail eggs:

  • 200 ml sunflower seed oil
  • 40 quail eggs

Others:

  • 40 g Maldon salt

Instructions
 

For the ginger:

  • Peel the ginger and cut 10 dice of 3 x 3 mm.

For the wasabi:

  • Put a drop of water into the wasabi and mix to a paste.

For the soy gelatine:

  • Put the soy sauce and agar-agar into a saucepan.
  • Bring to the boil on a medium heat stirring continuously. Take off the heat and stir.
  • Pour into a receptacle of suitable size to give a thickness of 0.5 cm and leave to set for 3 hours.
  • When it has set, cut 10 fingers of 0.5 cm.

For the wild salmon roe:

  • Put the roe into a colander for 10 minutes to drain off excess water.

For the cornets:

  • Take a sheet of brik pastry and paint with the oil. Cut the sheet into 4 equal pieces, 7 x 10 cm.
  • Wrap a sheet of brik pastry round each metal cornet to shape the cornets, with the oiled side on the inside.
  • Bake in the oven at 210ºC for 10 minutes and unmould while hot.

For the quail eggs:

  • Separate the yolks and keep in a receptacle with sunflower seed oil.
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