John Myers
Contents
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Ingredients
marinade
- 1 Flambadou
- Salt
- Pepper
- Olive oil
- 6 Pc. Norway lobsters
- 1 Bd Tarragon
- 1 Pc. Organic lime
- 50 g Lardo
- 3 kl. Cucumber
- 2 tbsp Peanuts
- 1 Pc. Cucumber
- 5 cl Gin
- Salt
- 0,5 tsp Sugar
- 1 Pr Sichuan pepper
- 2 tbsp Olive oil
- 1 tbsp White balsamic vinegar
- 1 tsp Mustard
- 4 tbsp Yogurt
- 4 Pc. Sprigs of dill
Dill foam
- 2 Pc. Egg yolk
- 1 tbsp White balsamic vinegar
- 4 tbsp Poultry broth
- 1 tbsp Soy sauce
- Salt
- Pepper
- 1 tbsp Chopped dill
- 3 Pc. Dill flowers
Instructions
- Heat the flambadou to a glowing temperature.
- Rub the salt stone with oil, marinate the Norway lobster with tarragon, lime and olive oil and heat on the oiled salt stone. Pour over the burning lardo from the flambadou.
- Cut small cucumbers into approx. 1 cm thick slices and grill on both sides. Flambé with gin on the fire barrel.
- Halve and core the cucumber and cut into 10 cm length. Then use the peeler to slice lengthways.
- Mix the marinade with salt, sugar, Szechuan pepper, olive oil, white balsamic vinegar, mustard, yogurt and dill. Marinate the cucumber, mix in the peanuts, roughly chopped.
- Beat the egg yolks with the chicken stock, balsamic vinegar, soy sauce and dill on a water bath to form zabayons and season to taste.
- First place the flambéed cucumber, topped with Norway lobster and cucumber salad. Decorate with dill blossom.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 3.4gProtein: 5.8gFat: 12.5g
