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David McClellan

Alaska Seafood Marketing Institute Regional Representative

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

Tel:+34 93 589 8547
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Raviolis De Curgete Com Tutano E Ikura

24 Jan Courgette ravioli with marrow and Ikura

Posted at 18:15h in Alaska Wild Salmon Roe (Ikura) by
Raviolis De Curgete Com Tutano E Ikura

Courgette ravioli with marrow and Ikura

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Course Starters
Alaska Product Wild Salmon Roe (Ikura)
Servings 4

Ingredients
  

  • 8 courgettes
  • 600 g clean bone marrow
  • 600 g Ikura salmon roe
  • 400 g tempura flour
  • Water
  • Olive oil for frying

Instructions
 

  • Use a peeler to create broad strips of courgette, arrange them in a cross, place the marrow and roe in the centre and close up in a parcel.
  • Prepare a tempura batter with the flour and ice-cold water.
  • Dip the ravioli in the tempura batter and fry.
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