St. Jacques makis
Serves 4 – 25 min preparation – 15 min cooking – 24h resting
- Cut twenty nuts St. Jacques thinly.
- Mix 5g transglutaminase GS with 20g water.
- Arrange the slices of Saint-Jacques on two sheets of rhodoïd, overlapping slightly and pasting each point of contact with the base of transglutaminase.
- Put both vacuum plates and let stand at least 24 hours in the refrigerator.
Prepare stuffing
- Repeatedly wash 150g sushi rice until the water runs clear. Drain the rice and put in a saucepan with 15cl of water.
- Soak for half an hour, cover and bring to boil for 2 min. Reduce heat and simmer 12 min. Add a vial of squid ink and mix gently.
- Remove from heat and let stand for 10 min covered.
- Cool.
- Cut a half mango into thin strips.
Plate up
- Deposit films nuts St. Jacques on a board and spread the rice it covers two-thirds of Saint-Jacques.
- Place a few sticks mango. Gently roll films.
- In a pan, snack rolls.
- Cut into pieces before serving.