2 x Carpaccio Gambero Rosso -
1 x 30 g umai Caviar "Modern" -
30 ml extra virgin olive oil -
10 ml yuzu juice - Leaves of fresh oregano
The creamy and nutty nuances of the caviar enhance the flavor of the shrimp carpaccio and elegantly complement the citrus notes of the vinaigrette. This combination creates a taste experience that will delight both discerning gourmets and lovers of sophisticated flavor combinations. A perfect appetizer with an eye-catcher!
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
- Remove the frozen Gambero Rosso carpaccios from the bottom paper and place them on the plates. Then let it thaw slightly for about 5 minutes and carefully peel off the top paper. Let thaw for another 10 minutes.
- Drizzle the carpaccio with olive oil and yuzu juice. Add the caviar to the carpaccio in small portions, using approx. 10 g per plate. Garnish with fresh oregano leaves and serve.
If fresh oregano is not available, basil or beetroot cress can also be used.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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Carpaccio di Gambero Rosso
ready for portioning
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CHF 319.80 /kg
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