Agar is a vegetarian setting agent obtained from several species of red algea, and is very interesting to use.
There are a few things I use agar for in the kitchen from clarifying consomme to setting jelly and serving warm.
For the clarification use 1.2g of agar to every 1lt liquid, bring to the boil, chill, freeze and defrost in muslin at room temperature. The agar does not melt at room temperature using the jelly as a filtration.
On this day we were making jelly spaghetti from escabeche marinating liquid which has a fresh sweet and sour taste.
First the liquid, bring white wine, white wine vinegar and sugar to the boil with fennel, star anise, coriander and saffron, take off the heat and infuse for 20 min and pass through a sieve.
Then we take 200ml of the liquid and mix with 1.2g agar and inject into thin tubes and place in an ice bath til set which takes seconds.
You need the attachment to the isi whipper to get them out.
Cook carrots, garlic and shallot in some olive oil gently so they still have a crunch, add to the pickle liquid to marinade.
We got some red mullet off one of the local boats which is a great fish at the best of times but works really well with this.
You have to cook the fish on the skin side, a good tip is to stop your fish from sticking put some parchment paper in the pan it works very well.
And this is the finished dish, because agar melts around 85 degrees it could be served at room temperature.
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