Pur Natur - Carpaccio of tuna and lobster with yoghurt dressing
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Cooking tools:
- Blender
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
- Oven
- Baking sheet
- Ramekin
- Spoon
Ingredients
- 2 tablespoons Pur Natur Greek style yoghurt 700g
- 1 tablespoon Pur Natur sour cream 200g
- 5 leaves basil
- 1/2 teaspoon horseradish purée
- 1 lemon
- 250g tuna fillet
- 2 x 450g lobsters
- 4 tablespoons olive oil
- 20g salmon eggs
- 15 to 20 capers
- 50g rucola
- 20g fine chervil
- 20g basil leaves
- 100g cherry tomatoes
- 1 lime
- 2 tablespoons olive oil
- a pinch of Fleur de Sel salt
- filo pastry
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