Recipe: Aquitaine Caviar in Iroise Jelly

1 Heat your seawater until boiling then add your gelatin sheet or agar-agar, bring back to a boil while stirring then add a grind of pepper, strain through a fine sieve and set aside.

2 On a plate arrange your 12 spoons then pour a little of your gelled water into each one and refrigerate for at least 1 hour.

3 In a bowl pour a little canola oil, a pinch of wasabi, a splash of soy sauce, then add the minced shallot and soy sprouts, the seaweed just roughly sliced, the grated carrot and raw soy seeds.
Test the seasoning and refrigerate covered.

15 minutes before serving, remove your spoons which will be set, place on each a round of zucchini topped with a small mound of caviar, arrange on very cold plates with a little marine salad dressed harmoniously.
As every year I thank my friend Michel Berthommier who at the Esturgeonnière based in Teich is for me one of the best producers of Aquitaine caviar, he should be thanked for this small sample he sends me each year so that I can then present you with a recipe that highlights his product.
www.caviarfrance.com