SALT FISH CRISPS

2009

 

INGREDIENTS:

 

Green crisp of grey mullet roe:

25 gr. potato starch

175 ml. water

 Liquidised parsley

 Powdered grey mullet roe

Purple crisp of meager roe: 300 gr. purple potato

Powdered meager roe

Water

Salt

Orange crisp of sweet potato with mackerel:

 300 gr. sweet potato

Five spices

Powdered mackerel

 Salt

 

 

PREPARATION:

 

Green crisp of grey mullet roe: Heat the starch with the water and liquidised parsley in a pan and stir to form a gelatinous cream. Leave to cool a little and place between two sheets of sulphur paper. Sprinkle with powdered grey mullet roe, roll out and dry for 4 h. at 55ºC (131ºF). Keep in an airtight container in a dry place. Just before serving, dip for a few seconds in oil at 140ºC (284ºF), and shape while hot.

 

Purple crisp of meager roe: Wash the potatoes and cook in their skins until soft. Crush and strain to form a light but firm purée. Season with salt and meager roe. Place a teaspoonful of purée between two sheets of sulphur paper, roll out and dry for 1 h. at 55ºC (131ºF). Keep in a dry place. Just before serving, dip for a few seconds in oil at 140ºC (284ºF), and shape while hot.

 

Orange crisp of sweet potato and mackerel: Wash the sweet potatoes and roast at 180ºC (356ºF) for 30 min. until soft. Remove the flesh, season with salt and add the powdered mackerel and spices. Place a teaspoonful of purée between two sheets of sulphur paper, roll out and dry for 3 hours at 55ºC (131ºF). Keep in a dry place. Just before serving, dip for a few seconds in oil at 120ºC (248ºF), and shape while hot.