Caramelized Trout Roe

By corlear

Ingredients

• For the trout roe:
• 3 oz trout roe
• For the neutral caramel slices:
• 4 oz fondant
• 1/4 cup glucose
• 1/4 cup Isomalt

Details

Servings 10

Preparation

Step 1

For the trout roe:
1. Put the trout roe in a colander to drain off any excess water.
2. Leave the roe in the colander until you are ready to use it.

For the neutral caramel slices:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have dissolved and add the Isomalt.
2. Cook over a medium heat until the thermometer reads 325ºF (the other 40ºF will come from the heat of the mixture).
3. Remove from the heat and spread over a piece of greaseproof paper. The mixture should be between ½" and ¾" thick.
4. When it reaches the right temperature, cut it into 2 x 2" slices and put on one side.
5. Prepare a baking tray with 2 Silplat liners and put a caramel slice in between them and place in the oven at 345ºF.
6. Leave in the oven for 5 min until the caramel has dissolved and then use a rolling pin to roll the caramel out very thinly.
7. Put the mixture on a piece of greaseproof paper on the same tray and cut 20 1" squares.
8. If the caramel begins to cool, heat it in the oven for a minute and then cut it again.

Finishing Touches & Presentation
1. Put a Silplat liner on a baking tray.
2. Place the caramel slices on the Silplat liners. Arrange 2 teaspoons of trout roe on each slice, building them up as much as possible and then place another caramel slice on top.
3. Place it in the salamandra until the caramel sticks to the trout roe.
4. Remove and turn the roe over by folding the liner in half. Repeat point 3.
5. Place the caramelized roe on dessert spoons.