Ingredients for a 1 Pint Dispenser
1 Cup Fish velouté *
1 Cup Cream
2.5 ounces Crème fraîche
Pinch of Potato starch
1 pieces Small bunch of fresh cilantro
1 ounce Wasabi powder
For the wasabi espuma, bring all ingredients (except for the cilantro) to boil, mix in the starch, and finally add the cilantro. Puree in a blender until smooth.
Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the Dispenser warm at max. 167 °F in a bain-marie or in a water bath. Shake vigorously before serving.
Goes well with grilled or baked calamari. Simply serve with lime slices and wasabi dip.
* Fish Veloute Sauce
1 1/2 ounces butter
2 tablespoons flour
2 cups fish stock
1/4 teaspoon salt
1 pinch white pepper
Melt the butter, add the flour, and cook over low heat until the roux is slightly brown. Gradually pour in the fish stock, whipping until smooth. Bring to a boil, stirring occasionally, until the sauce thickens. Simmer 10 minutes and season to taste.