Recipe: Aquitaine Caviar in Iroise Jelly

Name: Caviar d'Aquitaine en gelée d'Iroise
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: salade mêlée soja ,créances et algues bretonnes.Caviar d'Aquitaine en gelée d'Iroise pour 4 personnes :; 60 g de caviar d'Aquitaine; 20 cl d'eau de mer; ronds de courgettes juste blanchies; 50 g de soja; 60 g d'algues de Dulse fraîches (bretonnes); 1 carotte de Créances (si possible )épluchée et râpée finement; quelques graines de soja fraîches; 1 échalote ciselée la plus fine possible; 1 feuille de gélatine passée a l'eau froide et pressée(ou 2 g d'agar-agar); 1 cuiller d'huile de colza; 1 trait de sauce soja; 1 pointe de wasabi; poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

mixed salad with soy, Créances and Breton seaweed.

Aquitaine Caviar in Iroise Jelly for 4 people:
60 g of Aquitaine caviar
20 cl of seawater
rounds of zucchini just blanched
50 g of soy
60 g of fresh Dulse seaweed (Breton)
1 Créances carrot (if possible) peeled and finely grated
a few fresh soy sprouts
1 shallot minced as finely as possible
1 sheet of gelatin soaked in cold water and squeezed (or 2 g of agar-agar)
1 spoonful of canola oil
1 splash of soy sauce
1 pinch of wasabi
freshly ground pepper

Step-by-step directions

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