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 Idée recette de la Cave Beetschen entrée gastronomique poisson carpaccio de noix de saint-jacques en ceviche, rougaille de tomate et caviar Avruga

Carpaccio of scallops ceviche, tomato rougaille and Avruga caviar

By Frédéric Chamaret, Gastrodomicile

 

Ingredients for 4 people

 

Ceviche

12 scallops

1 spring onion

2 sprigs of coriander

1 lime

Olive oil

1 red chilli

50g Avruga caviar (herring roe)

 

Tomato rougaille

5 ripe tomatoes

1 red pepper

1 clove of garlic

1 red chilli

2 onions

1 tbsp tomato paste

Olive oil

 

 

Method

 

Cut the scallops into slices and arrange on a plate.

Slice the spring onion, red chilli and coriander leaves finely and sprinkle over the scallops. Drizzle with lime juice and two tablespoons of olive oil. Season with salt and pepper. Refrigerate for 1 hour.

Peel the tomatoes and pepper (blanch) and remove the seeds.

Crush the tomatoes and the pepper. Chop the onions and sauté in olive oil with the chopped garlic clove. (Be sure not to brown)

Add the tomatoes, pepper, tomato paste and chilli finely chopped. Season and simmer on low heat for 30 to 40 min. Keep in a cool place.

 

Presentation

In a plate, place a circle in the middle, garnish it with two spoonsful of rougaille, place on top the slices of scallops and a teaspoon of Avruga caviar.

Drizzle with the juice of the marinated scallops and garnish with a few coriander leaves.

Serve with a mixed salad.

 

 

Bon Appétit!