Cured beetroot bream ice cream recipe | WW TASTE

Ingredients

• 150 g Zambezi bream fillet (alternatively use kingklip or hake)
• 1 beetroot, scrubbed
• 1 T fresh lime juice
• sea salt and white pepper, to taste
• pickled ginger, for serving
• For the ice cream:
• 2 cups cream
• 1 cup full-cream milk
• 1 T sugar
• 1 t salt
• 6 free-range egg yolks
• ¼ cup soya sauce
• For the cucumber caviar:
• 1 L vegetable oil
• 1 English cucumber
• 1 t agar-agar powder
• For the wasabi mayonnaise, mix:
• 1 cup mayonnaise
• 1 t wasabi paste