Hack 100g crayfish. Slice 1/2 shallot as fine as possible. Do the same with 5 sprigs of chives and the leaves of 1 sprig of fresh tarragon.
Mix the crayfish tartare with the shallot and the herbs
Whisk a cocktail sauce from 1 tbsp mayo, 1 tsp ketchup, 1/2 tsp whisky, 1/2 tsp ginger syrup and black pepper. Mix with the crayfish.
Add a bit of lime juice and taste. Eventually season with pepper and salt.
Slice 3 discs of apple into matchsticks, mix with 10g rucola and dress with some walnut oil and a few drops of white balsamic vinegar. Season the salad with pepper and salt.
Divide the fish over 2 plates, cover with thinly sliced beef carpaccio.
Put some salad on top and finish with shavings of parmesan
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