Seaweed Caviar
Description
A delicious appetizer for any gathering. So, here goes: serve with greens and sauce.
Instructions
- 1
Step 1
First, prepare the vegetable oil. Put it in the freezer ahead of time for 3–4 hours.
- 2
Step 2
Peel the carrots and beets, grate them separately on a fine grater, and using cheesecloth folded in 2–3 layers, squeeze the juice from them.
- 3
Step 3
Soak the agar-agar in 40 ml of cold water for 10–15 minutes.
- 4
Step 4
Next, place the carrot pulp and sea kale in a small saucepan, cover with water (90 ml), bring to a boil, and simmer for another five minutes.
- 5
Step 5
Strain the carrot-and-seaweed mixture through a fine sieve. The pulp can now be discarded.
- 6
Step 6
Pour the resulting broth into a clean saucepan, season with salt, add the soaked agar-agar and carrot juice. After that, you can adjust the color of the future caviar using beet juice. You don't have to use all the juice.
- 7
Step 7
Once you are completely satisfied with the color, bring the liquid to a boil and let it boil for a couple more minutes.
- 8
Step 8
Now we come to the most interesting and labor-intensive stage of making seaweed caviar. Take a large syringe, dropper, or sauce bottle with a small opening and fill it with the broth. Remove the vegetable oil from the freezer. Slowly, trying not to hit the same spot, drip the broth into the cold oil.
- 9
Step 9
As a result, the agar-agar in the infusion will set instantly in cold vegetable oil, and you’ll get beautiful solidified droplets. Of course, it’s best if the droplets are all the same size, but don’t worry if you don’t manage that on the first try. If the liquid thickens, that’s fine—just heat it slightly and continue forming the pearls.
- 10
Step 10
After you have used all the broth, strain the caviar through a fine-mesh sieve. If you want to remove excess fat, you can rinse the caviar with water. Now simply transfer the freshly prepared seaweed caviar into a pretty jar — and you can delight and surprise your friends and loved ones!