Recipe COINTREAU GAMBAS TARTAR - Professionals
www.remycointreaugastronomie.com
1. Shell the gambas and cut into small cubes. 2. To prepare the sauce Chermoula: chop the shallot, the parsley, the coriander and the...
Ingredients
- 500 g Obsiblue bio gambas
- 1 shallot
- 100 g parsley
- 100 g coriander
- 50 g candied oranges
- 50 g almonds
- 50 g roasted pistachios
- 20 cl olive oil
- 10 cl Cointreau® 60% vol.
- 10 cl Xérès vinegar
- Salt, pepper
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