Tomato Base
- 2kg Isle of Wight Tomatoes
- 1/2 Bunch Lemongrass
- 1 lemons
- 1/2 Bunch Spring Onion
- 15g Sweet Sicily
- 15g Basil
- ½ Fennel
- 15g Ginger
Isle of Wight tomato and roe
James Sharp
26th June 2024
Isle of Wight tomato and roe
120 min
Seasonal recipe from Michelin-starred 1890 By Gordon Ramsay
Ingredients
Finish Consommé
- Tomato water
- 5g Kombu
- 5g Lemon Balm
- 5 g Basil
- 10g Ginger
Smoked Tomato Gel
- 500g Water
- 100g Tomato Dashi
- 80g Smoked Water
- 6g Salt
- 10g Sugar
- 11g Carrageenan Kappa
Fermented Tomato
- 500g Green Tiger Tomatoes
- 2% Salt
- 2kg Kombu
- 1 Lemon Grass
Isle of Wight Tomatoes
- --
Roe Mixture
- 10g Trout roe
- 20g Herring roe
- 1g Chopped chives
Tomato Salad
- Fresh red and yellow Tomberry
- Fresh Isle of Wight Tomatoes
- Dried Tomberry
- Dried Isle of Wight Tomatoes
- Pickled cucumber Parisienne
- Fermented tomato dice
To Finish
- Salty fingers
- Sea purslane
- Sea fennel
- Alysuum flower
Method
Tomato Base
Roughly cut tomatoes, lemongrass, spring onion, fennel, ginger, basil and sweet Sicily.
Zest and juice lemons, mix with the rest of the tomatoes. Leave to marinade overnight.
Juice tomato base and reserve tomato water.
Finish Consommé
Slowly bring tomato water up to boil with kombu.
Pour over fresh herbs and ginger. Cool using an ice bath.
Smoked Tomato Gel
Bring all ingredients up to boil. Leave to cool to 65c.
Fermented Tomato
Blanche and peel tomatoes, cut into ¼ and place in bag with all other ingredients.
Leave to ferment for 3-4 days.
Isle of Wight Tomatoes
Blanche and peel isle of wight cherry tomatoes. Reserve half fresh and place the other half in 70c dehydrator seasoned with salt, sugar, thyme and Colombino olive oil until semi-dried.
Roe Mixture
Combine the ingredients
Tomato Salad
prepare the salad and finish the dish
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