Avocado Canelones with Tomato Caviar and Soy Air
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Credit: José Andrés, minibar by José Andrés, Washington, D.C.
The National Culinary Review, October 2015
Olive oil, as needed
4 avocados, ripe, not too soft
Salt, to taste
8 plum tomatoes
1 cup diced jicama
1 T. sesame seed
1 T. Asian sesame oil
1 cup Kikkoman soy sauce
1 cup water
1 t. soy lecithin granules
Grated yuzu zest
1. Lightly coat sheet of plastic wrap with olive oil. Peel avocados, keeping them whole; shave thin slices, working from top to bottom. Place slices on plastic wrap, overlapping slightly to create 3 x 4-inch avocado sheet. Sprinkle lightly with salt. Repeat to make 8 sheets.
2. Slice off top and bottom of plum tomatoes. Cut outer flesh away from seeds and pulp, keeping flesh in one piece and seeds intact. Cut flesh into ¼-inch cubes; reserve seeds and surrounding gel. Combine tomato cubes with jicama, sesame seed and sesame oil.
3. With hand blender, whisk soy sauce, water and soy lecithin until foamy.
4. To assemble: Place ¼ cup tomato mixture across bottom of each avocado sheet. With plastic wrap, roll up like sushi roll. Trim ends; remove plastic wrap. Place one roll on each plate. Garnish with tomato seeds, yuzu zest and soy mixture. Drizzle with sesame oil.
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