Autumn｜Japanese｜Seafood｜鱧（はも）の湯引き・長芋の寒天寄せ
Parboiled Pike Conger with Yam Jelly Terrine
Culinary Workshop - Culinary Art - Sep.2008
Ingredients
| Pike Conger (Hamo) | 4 ... Purchase pre-boned from the fishmonger |
How to Prepare Blanched Hamo
Boil water in a pot, add the hamo, and blanch. When it turns white and curls up, transfer to cold water.
Agar Jelly Ingredients (For an 11cm × 14cm mold)
| Dashi Stock | 150ml |
| Powdered Agar | 4g |
| Japanese Yam (Nagaimo) | 150g ... Grated |
| Salt | A pinch |
| Sake | 1 tablespoon |
Vinegared Miso
| Saikyo Miso | 100g |
| Malt Syrup | 2 teaspoons |
| Dashi Stock | 100ml |
| Vinegar | 2 tablespoons |
| Lemon Juice | A pinch |
Accompaniments
| Kaiware (Radish Sprouts) | As needed ... Blanch briefly |
| Fruit Tomatoes | As needed |
| Lemon | As needed |
Instructions
- In a pot, combine dashi stock and agar, mix thoroughly, and bring to a boil.
- Remove from heat and cool slightly by placing the pot in cold water.
- Mix in the grated yam carefully, then add salt and sake. Pour into a mold and chill to set.
- Plate the blanched hamo alongside the sliced jelly, radish sprouts, and tomatoes. Serve with
.