Green salad with seaweed and red prawns


  


Endive

14 oz, curly

Broccoli rabe

14 oz

Purslane

14 oz

Chicory

14 oz

Turnip greens

14 oz

Spinach

14 oz

Swiss chard

14 oz

Wild rocket

14 oz

Salsola soda

14 oz

Salted seaweed

7 oz (dulce, sea lettuce, kombu, wakame), pre-cooked

Herbs

3.5 oz

Chinese mandarins

8 (or kumquats)

Citronette

Blood orange juice

1.8 oz

Extra virgin olive oil

0.7 oz, organic

Orange zest

0.4 oz

Sherry vinegar

0.7 oz

Liver cream

Calf's liver

3.5 oz

Onion

1.4 oz, fresh

White wine

0.7 oz

Bay leaf

1

Dried chilli pepper

1

Orange zest

to taste

Lemon zest

to taste

Salt

to taste

Pepper

to taste

Olive oil

to taste

Prawns

Red prawns

14 oz

Olive oil

Wash and dry all the salad ingredients and set aside in the fridge. Mix all the ingredients for the citronette cold, allow to sit for a while and then strain. Store in the fridge.

For the liver cream, cut the liver into small pieces, fry it with the onion, bay leaf and chilli pepper. Deglaze with white wine and season with salt, pepper and citrus peel. Blend everything together and sieve. Store the resulting cream in the refrigerator.

Shell the prawns and sauté them with oil and garlic. Set aside. Fry the heads with garlic, oil and chilli pepper, vacuum-pack and steam at 140°F. Strain and set aside.

ENJOY YOUR MEAL

 

Step04

Assembly: spread the liver cream on the plate. Add the salad and complete with the prawns and mandarin. Drizzle with the citronette.

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