Cod Liver with Wasabi Sauce
Appetizers • Pan-Asian
Description
The wasabi sauce in this recipe is a classic version commonly used in American restaurants for wasabi shrimp. The proportions are as follows: 650 grams of mayonnaise, 32 ml of sake, 32 grams of wasabi paste (from powder), half a can of sweetened condensed milk, 75 grams of sugar, and juice from half a lime. Blend everything together until smooth and thicken with 5 grams of gelatin.
Ingredients
- Cod Liver 15 oz
- Dashi powder 25 fl oz
- Miso Paste 0 oz
- Soy Sauce 0 fl oz
- Sake 1 tablespoon
- Gelatin 0 oz
- Rice Paper 0 oz
- Apple 0 oz
- Dark red seaweed 0 oz
- Celery salt 0 oz
- Radish 0 oz
- Vegetable Oil ½ l
Step-by-Step Guide
Step 1
For the marinade, mix dashi broth, miso paste, a tablespoon of soy sauce, and sake.
Step 2
Remove the cod liver from the oil it is packed in and place it in the marinade for a day.
Step 3
Then remove the liver and divide it into four portions using 7 cm diameter culinary rings. Strain the liquid and warm it up, then add 10 grams of gelatin and 25 ml of soy sauce. Pour the marinade over the liver in the rings, making sure it fills all the gaps. Pour the remaining marinade with gelatin into a wide dish to spread it in a thin layer. Allow the jelly to set in both cases.
Step 4
Cut the rice paper (spring roll wrappers) into rectangles of any size and deep-fry them.
Step 5
Dice the apples into small cubes. Slice the radishes into very thin rings, and shred the celery finely; then place everything into ice water. Soak the colored seaweed in warm water for ten to fifteen minutes. Cut the jelly from the marinade into thin strips.
Step 6
Arrange the cod liver terrine on plates. Add wasabi sauce. Garnish with rice chips, apples, radishes, celery, seaweed, and strips of jelly (15 grams of jelly per serving is needed).
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