Gamberro rossa & Attlius caviar, yuzu condiment extra virgin olive oil – Attilus Kaviar N
1.Cook the prawns in lightly simmering water until pink in colour. 2.Remove and refresh then peel. 3.Arrange the Gamberro onto a serving dish and dress with the
Ingredients
- Royal Oscietra Caviar - 30grm
- Gamberro rossa - 520gr
- Sea salt Maldon - 12gr
- Ground White Pepper - 8gr
- Extra virgin olive oil N 5 - 20gr
- Yuzu - 20gr
- Mache salad - 20gr
- Lion´s tooth salad - 20gr
- Parsley - 20gr
- Mustard sprout - 20gr
- Mustard leaf - 20gr
- Beet leaf - 20gr
- Red radish - 20gr
More Like This
Red Prawn linguine W/Carabinero tartare | Umami
umami.recipes
Grilled Spanish Red Carabineros Jumbo Prawns with Garlic and Lemon – Kolikof® Caviar & Gourmet
kolikofgourmet.com
Crab serves 4 – Attilus Kaviar S
attiluskaviar.com
Prawn Linguine Recipe | FINE & WILD UK
fineandwild.com
Crab serves 4 – Attilus Kaviar S
attiluskaviar.com
Prawn Tempura - Baxters
baxters.com
Cotechino and King Prawn Recipe - Great Italian Chefs
greatitalianchefs.com
Grilled Prawns Recipe | Zaiqa
zaiqa.com