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Avocado Mango Tartare with Crayfish on Wasabi Foam and Crispy Crowns

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Avocado Mango Tartare with Crayfish on Wasabi Foam and Crispy Crowns

The perfect avocado mango tartare with crayfish on wasabi foam and crispy crowns recipe with a picture and simple step-by-step instructions.

  • 2 Pc. Avocado
  • 1 Pc. Mango
  • 200 g Crayfish
  • 1 Handful Basil
  • 32 tbsp Olive oil
  • 2 tbsp Raspberry vinegar
  • 1 tsp Maldon Sea Salt
  • 1 Splash Lemon
  • Pepper
  • 1 Pc. Sweet potato
  • 10 g Wasabi
  • 60 ml Cream
  • 30 ml Sesame oil
  1. For the wasabi foam, mix the wasabi, cream, sesame oil and 1 splash of lemon juice in a bowl. Put in an ISI cream dispenser and chill in the refrigerator for 1 hour.
  2. For the tartare, cut the avocado and mango into tiny cubes. Also cut the basil into small pieces and add to the tartare. Season everything with salt and pepper, raspberry vinegar and olive oil.
  3. For the crispy crown, slice the sweet potato thinly and fry in a pan with rapeseed oil.
Dinner
European
avocado mango tartare with crayfish on wasabi foam and crispy crowns

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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