Avocado Mango Tartare with Crayfish on Wasabi Foam and Crispy Crowns
Prep Time30 minutes mins
Cook Time5 minutes mins
Rest Time1 hour hr
Total Time1 hour hr 35 minutes mins
Servings: 6 people
- 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
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.
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.
For the crispy crown, slice the sweet potato thinly and fry in a pan with rapeseed oil.
Serving: 100g | Calories: 661kcal | Carbohydrates: 0.6g | Protein: 2.7g | Fat: 73.2g