Hot/Cold Trout Roe Tempura

By corlear

Ingredients

• For the trout roe:
• 21/4 oz trout roe
• For the Iberian belly pork slices:
• 1 14-oz chunk Iberian belly pork
• For the trout roe ravioli:
• 21/4 oz trout roe, drained (see previous step)
• 10 Iberian belly pork slices (see previous step)
• For the tempura:
• 81 tsp plain flour
• 1/2 cup water
• 1 oz dry yeast
• salt
• sugar
• To finish:
• 1/2 cup plain flour
• 13/4 cup 0.4º olive oil

Details

Servings 10

Preparation

Step 1

For the trout roe:
1. Put the trout roe in a colander for 10 minutes to drain off any excess water.

For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Cut the meat into 2¼ x 2¼" chunks and wrap in clingfilm.
3. Freeze to make it easier to cut.
4. Using the finest setting, use the meat slicer to cut the meat into very thin slices, at least 1/10" thick.
5. Arrange a slice of belly pork per person on a piece of waxed paper.

For the trout roe ravioli:
1. Place 6 g of trout roe on each pork slice.
2. Wrap the pork around it in the shape of a square and use as little pork as possible.
3. It is important for it to have volume.
4. Leave in the freezer for 5 hours.

For the tempura:
1. Dissolve the yeast in warm water.
2. Add the flour, salt and sugar and work until you get a thin, creamy batter.
3. Cover with cling film and keep in the fridge for at least 6 hours.
4. Stir the mixture before using it.

Final Steps & Preparation:
1. Heat the 0.4º olive oil over a high heat.
2. When the oil reaches around 355ºF, remove the roe from the freezer and sprinkle with flour. Shake off any excess flour.
3. Dip it in the batter and coat lightly.
4. Fry in the oil at around 355ºF until the batter turns golden brown. Place on kitchen paper.
5. Use a toothpick to check that the inside is still not frozen, though it should still be cold.