Tarama mousse of white fish roe with cuttlefish ink crackers
FOR THE TARAMA
120 gr white fish roe (+20 gr mixed with water)
1 Tbsp onion finely cut
2 Tbsp lemon juice
750 gr sunflower oil
50gr olive oil
150 gr cold water
3 cuttlefish ink crackers
1 tsp bottarga powder
We weigh the following ingredients: 120gr fish roe, the lemon juice, the onion and 100ml water, and we mix all together at medium to high speed in a blender or food processor or thermomix for 60΄΄ until we get a smooth paste
Then we lower the speed and we add the sunflower oil very slowly with a steady slow pace as if we were making mayonnaise. We make sure we get a nice emulsion and right before the end we add the rest of water mixed with 20 gr of fish roe. We add the olive oil and we mix with a spatula, and not with the processor.
FOR THE CUTTLEFISH CRACKERS
500 gr 00 flour
4 eggs
50gr cuttlefish ink
In a mixing bowl we add the flour already shifted. In a second we lightly beat the eggs and the ink. On a clean surface/ board we put the flour and we make a well while incorporating the mixture eggs and ink a lityle at a time, until everything is combined. We keep our dough in the fridge to rest for at least 60΄΄. When ready we start making our crackers using either a rolling pin or a pasta machine (up to 6). Using a sharp knife we cut out the crackers in any shape we wish-I prefer triangular shape, and we fry them in hot oil for a few seconds. We dry them out on kitchen paper.
SERVING TIPS
On a plate we put the tarama –we could use a ring if possible. We sprinkle the bottarga powder on top and add a few drops of olive oil and on the side we add the crackers.
Enjoy!
