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SCAMPI TARTAR WITH SMOKED CRÈME FRAICHE AND SCAMPI SAND

Food : Main Courses

SCAMPI TARTAR WITH SMOKED CRÈME FRAICHE AND SCAMPI SAND

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

Method

  • 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.

Created by : Volker Marecek