Trout Roe Cornet with Soya and Wasabi

By corlear

Ingredients

• For the trout roe:
• 21/2 oz trout roe
• For the pasta cornets:
• 4 round sheets of cold-counter pasta
• 1/4 cup 0.4º olive oil
• 10 metallic cornets
• For the quail's yolks:
• 10 quail's eggs
• 1/4 cup sunflower oil
• For the soya gelatin:
• 1/2 cup soya sauce
• 1 tsp powdered agar-agar
• For the ginger cubes:
• 1 tsp fresh ginger
• For the wasabi pasta:
• 1 tsp wasabi, powdered
• water
• To finish:
• Maldon salt

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 pasta cornets:
1. Take a sheet of pasta and brush one side with oil. Cut the sheet into 4 pieces, each measuring 2¾ x 2¾ x 4".
2. Wrap each cornet mould with one of the pieces of pasta. The oiled side of the pasta should be inside.
3. Bake in the oven at 410ºF for 10 minutes and remove from the mould while still hot.

For the quail's yolks:
1. Separate the yolks from the whites and place the yolks with the olive oil in a bowl.

For the soya gelatin:
1. Put the soya sauce and agar-agar in a pan.
2. Stir continuously and bring to the boil over a medium heat. Remove from the heat and stir.
3. Pour into a bowl that will allow the gelatin to be 1/3" thick and leave to set for 3 hours.
4. When it is set, cut into 10 1/3" cubes.

For the ginger cubes:
1. Peel the ginger and cut it into 10 1/3" cubes.

For the wasabi pasta:
1. Add a drop of water to the wasabi and mix until you obtain a paste.

Final Steps & Preparation:
1. Place a cube of soya gelatin and a cube of fresh ginger in the cornet.
2. Fill with 2 tsp of trout roe up to ¼" below the top of the cornet.
3. Add a drop of wasabi paste.
4. Place the yolk, with all the oil drained off, on top of the roe.
5. Season with Maldon salt and spike the cornet in a bowl filled with sesame.