If you liked this recipe, you'll love this Zero Waste Tutti Frutti Ice Cream recipe.
Difficulty
Intermediate
Total Time
38H 13MIN
Ingredients
Water: 500 g
Breadcrumbs: 250 g
Salt: 10 g
Scallop roe: 200 g
White bread: 40 g
Milk: 20 g
Eggs: 1
Garlic cloves: 2, peeled
Tabasco: 10 g
Lemon juice: 30 g
Sunflower oil: 400 g
Olive oil: 100 g
Why Waste? is back. The Fine Dining Lovers series that shows you how to turn your kitchen food waste into delicious dishes, with recipes and tips by some of the world's best chefs, makes a welcome and timely return.
Every year 240 million slices of bread get wasted, so this episode of Why Waste? shows us what we can do with it before it ends up in the garbage.
This recipe is by Sat Bains, one of the UK's leading chefs, known throughout the world for his endless creativity and no-nonsense approach to fine dining.
"Any ingredient has the potential to be at the top end," says Bains.
Here he uses up stale bread with an elegant spin, befitting his two-Michelin-star restaurant, Sat Bains with Rooms, in Nottingham. Turning stale bread into light and crunchy deep-fried crackers topped with a smokey umami scallop roe taramasalata, he makes the perfect snack, proving that bread really is gold.
Method
01.
Sourdough tuile
Toast the bread and process into breadcrumbs.
Bring the water to a boil and add the toasted breadcrumbs and salt.
Cook on a medium heat until a thick porridge consistency is achieved (usually around 30 minutes).
Spread the mixture thinly on a silpat, and dry in an oven for 12 hours at 65 degrees celtius (make sure the mix is dry and brittle).
Break into required shape.
Bring a pan of oil up to 220 degrees celsius, and fry the crisps for 10 seconds, they will puff up straight away, so be careful of splash-backs from the oil.
Remove from the oil and drain on kitchen paper.
Reserve until needed.
02.
Taramasalata
Smoke the scallop roe for 1 hour.
Soak the bread in the milk and set aside for 10 minutes.
Combine the smoked scallop roe, soaked bread, egg and garlic in a food processor
and blend until a smooth paste is achieved.
Gradually add the olive oil followed by the sunflower oil.
Finish by adding the tabasco and lemon juice.
Reserve until needed.
Dried scallop roe
Clean the roes and dry in an oven at 80 degrees celsius for 24 hours.
Reserve in an airtight container until needed.
03.
To finish
Place the taramasalata in a piping bag.
Pipe it onto the fried crisps and gently stack up.
Grate over the dried scallop roe and serve.
