SCAMPI TARTAR WITH SMOKED CRÈME FRAICHE AND SCAMPI SAND
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Benjamin McManus
Volker Marecek
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
- 40g scampi
- 30g tomato
- 5g sweet white vinegar
- 20ml mirin
- 20g lemongrass, roughly chopped
- 10g lemongrass, finely chopped
- 10g salmon caviar
- 5ml Ponzu
- 15g crème fraiche
- 10g scampi oil
- 20g Malto Dextrin
- 1 micro radish
- 1 microgreens
Methods and Directions
- Peel and blanch scampi in sous-vide at 60C for 10 minutes. Cool and chop into brunoise, mix with finely chopped lemongrass and conserve cold.
- Blanch and peel concasse (fine) tomatoes, mix with vinegar and conserve.
- Warm Mirin and 10g roughly chopped lemongrass, cold Ponzu and marinate salmon caviar for 30 minutes.
- Manuka smoke crème fraiche in sous-vide bag using a smoke gun.
- Mix scampi oil with Malto Dextrin and conserve dry.
- Trim micro radish and pick microgreens.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 01/05/2024
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