Recipe by Giovanni D'Ecclesiis: Pink shrimp tartare, sour cream, caviar, and lemon sauce. An elegant seafood dish that will impress your guests with its delicacy.
For the tartare
- 700 g purple shrimp
Procedure
After shelling the shrimp and removing the intestines, divide the flesh into four portions and place between two sheets of plastic wrap, gently pounding with a meat mallet. Using a metal ring, cut out 4 discs and place in a blast chiller to solidify.
For the sour cream
- 100 g fresh cream
- 40 g yogurt
- 20 g lemon juice
- Salt
Procedure
Blend the yogurt with the fresh cream, lemon juice, and salt.
For the citronette
- 20 g lemon juice
- 40 g sunflower oil
- 20 g extra virgin olive oil
- Salt
Procedure
Emulsify the ingredients well.
To garnish
- Chervil
- Curly parsley
- 15 g osetra or black lumpfish roe
Procedure
Place the chopped shrimp on a plate, brush with the citronette and garnish with dollops of sour cream, caviar and sprigs of curly parsley and chervil.
