INGREDIENTS
- 1 Leek
- Lobster cream
- 1 jar Spherika Lumpfish Roe
- Sakura Mix (mixture of different Japanese flavours, the garlic flavour stands out)
For the butter sauce:
- 70ml Txacolí (basque wine)
- 350g butter
- 3tbsp Cream
- Salt
PREPARATION
For roll:
- Clean and cut leeks at a length of 8 cm. Separate layers without breaking them, ie, we should get out 16 tubes of leek.
- Blanch in salted water for 30 seconds, cool and fill with warm lobster cream.
For the butter sauce:
- Reduce txacolí in a skillet to half its volume.
- Add cream and, over low heat, gradually add butter slowly until emulsified, add salt to taste and set aside.
To serve:
- Arrange 2 rolls per person, pour butter sauce over rolls and top with a quenelle of Spherika lumpfish roe and sakura mix.