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 seed from the avocado, cut into 5mm cubes and transfer to a bowl
2
Chop the onion into 5mm cubes and place in a bowl filled with water to make the onion. After a few minutes, squeeze out the water with a cloth and add it to the bowl in step (1)
3
Add the shredded crab meat and [A] to the bowl of [1] and mix thoroughly
4
Place the ring mold on a tray and pour in [3] to about half the depth of the mold (approximately 35g per serving). Sprinkle chopped chives on the surface and place in the refrigerator to chill
5
Once cooled and set aside, transfer to a plate using a spatula. Add caviar (about 6g per serving), and top with tomato concassé, Italian parsley, and chives to complete
Ingredients for 4 people
-
- Avocado
- 1/2 piece (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 the caviar
- Appropriate amount
-
- tomato concasset topping
- A little
-
- Italian parsley for topping
- A little
-
- For sible
- A little
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
January Limited Time Sale Items [Limited Time Offer: Up to 7,000 yen off] A portable rechargeable battery and solar panel set is now on sale, perfect for emergencies
