Cod Roe and Mirin Emulsion, Young Vegetables Kombu Powder

Cod Roe and Mirin Emulsion, Young Vegetables Kombu Powder

Created by Andew Barkham, Senior Sous Chef, Supernormal

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

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. 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).
  2. 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
  3. 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.