Caviar and avocado tartare
A basic tartare made with avocado and loosened meat is topped with caviar to create a luxurious dish. Use celcles to place them on a plate for a more impressive visual.
How to make it
1
Remove the skin and seeds of the avocado, cut into 5mm squares, and transfer to a bowl.
2
Chop the onion into about 5mm squares, and place it in a bath filled with water to make onion. After a few minutes, squeeze the water out with a soaking cloth and add it to the bowl of [1].
3
To the bowl of [1], add the loose crab meat and [A] and mix gently.
4
Place the celcle in the batter, place [3] to about half the depth of the celcle (approximately 35g per serving), shake the chopped seaweed on the surface, then put in the fridge to cool.
5
Once it's cooled and ready to cool, use a fried to transfer to a plate. Top with caviar (about 6g per serving) and topped with tomato concusse, Italian parsley and sibretto.
Ingredients for 4 people
-
- Avocado
- 1/2 pieces (about 80g)
-
- Onion
- 25g
-
- Crab loosening
- 60g
-
[A]
- Italian parsley
- A little
-
- Asatsuki
- A little
-
- salt
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- White pepper
- A little
-
- Lemon juice
- A little
-
- Asatsuki
- A little
-
- For caviar
- Appropriate amount
-
- tomato concasset topping
- A little
-
- Italian parsley topping
- A little
-
- For sible
- A little
[PR]
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