- 300 g lumpfish roe
- 400 ml strong vegetable stock
- 1 bunch of baby spinach
- ½ teaspoon of grated nutmeg
- 4 gelatin leaves (or equivalent)
- 10 blood oranges
- 2 lemons
- 4 tablespoons sugar
- 300 ml skyr
- 1 tablespoon brown sugar
- 1 punnet of watercress
- Salt and white pepper, fresh from the grinder
Roe with frozen citrus fruits and sweetened skyr
Roe with frozen citrus fruits and sweetened skyr
Delicious and fresh!
Ingredients
Method
Blend the stock with spinach and nutmeg and strain through a cloth. Add gelatin leaves to the stock and stiffen in a gastronorm tray.
Press the blood oranges and lemons and strain out the juice. Dissolve the sugar in the juice and place in a small container to freeze.
Season the skyr with brown sugar, salt and pepper.
Ready in just 30 minuts!
Scrape out the frozen citrus juice with a fork to make a granita.
Carefully remove the stiffened stock from the tray and arrange with the roe, skyr, granita and watercress stems.
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