Gastronomixs

Spinach and algae caviar

This is an unusual component which combines the taste and colour of spinach with the light saltiness of algae and the mouthfeel of caviar.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Bosch en Duin, the Netherlands.

Spinach and algae caviar

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Ingredients

1

kg

wild spinach

50

g

algae powder

6

g

agar agar

1000

ml

sunflower oil

 

 

lime juice

Preparation method

  • To make the spinach juice you will need a kilogram of wild spinach, which contains a greater amount of flavour. First wash it thoroughly because it often contains sand.
  • Pour the sunflower oil into a semi-deep gastronorm container and put it in the freezer. The temperature of the oil should be between -5°C and -10°C.
  • Run the spinach through the juicer and measure off 500ml. Season to taste with the algae.
  • Bring the juice to the boil with the algae and agar and agar and continue boiling for 2 minutes.
  • Remove from the heat and transfer to a squeeze bottle with a small opening.
  • Take the oil out of the freezer and hold the bottle upside down over the cold oil. The bottle will start dripping fast so move it quickly over the container.
  • This creates the caviar which must then be drained in a sieve and stored cold.

Serving suggestions

  • As a garnish for an amuse-bouche.
  • As a component in starters or entremets in combination with egg, lobster, crème fraîche, potato, and fresh herbs.

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