Cod Roe and Mirin Emulsion, Young Vegetables Kombu Powder
Created by Andew Barkham, Senior Sous Chef, Supernormal
Rating
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Time
1 Hour(s)10 Minutes
Difficulty




Ingredients
For 1 people
- 20 grams Cod roe cream
- 2 Petite turnips
- 1 Petite bok choy
- 1 Petite tatsoi
- 1 Petite choy sum
- 1 Petite leek
- 1 Petite fennel
- 3 Petite breakfast radish
- 200 grams Cod roe
- 450 grams Blend oil
- 25 grams Mirin
- 10 grams Gluten free soy
- 2 Limes (juice of)
- 80 grams Gluten free bread
- 1 dash(es) Water to adjust
- 30 grams Kombu
- 30 grams Wakame
- 2 grams Salt
Method
- Kombu Powder: Break the kombu in to small pieces and place in the dehydrater with the wakame, for 1 hr to crisp up. Remove and leave to cool and blend in the spice grinder with the salt (the mix must cool otherwise with become very damp in the grinder).
- Cod Roe Cream: Mix 200g cod roe, blend oil, mirin, soy sauce, lime juice and gluten free bread in the kitchenaide until a thick, creamy consistency is acheived. Use water to adjust as required. *Note this will provide up to 10 serves of cod roe cream
- To Serve: Place the washed raw petite vegetables on serving plate. Add 20g of the cod roe cream. Use a small sieve to dust kombu powder over the cod roe cream and vegetables.