SUBTROPICAL FRUIT TARTAR, SHRIMP AND EGGS

IES Mediterráneo

PREPARATION

For the Tartar

Step 1. Peel the shrimp and marinate them with a little salt, a drizzle of lime juice and a pinch of zest, chopped chives and a drizzle of olive oil, leave it for about 10 minutes. Peel the mango, papaya and avocado and cut everything into cubes and mix. Mix half of the shrimp with the diced fruit and put it in a ring in a trencher dish, put the rest of the shrimp on top and squeeze a little with the help of a spoon.

For the olive oil roe

Step 1. Cool the sunflower oil for at least 4 hours in a chamber, aside, we mix the olive oil with the agar-agar, mix with a rod, and put on the fire until it boils, leave 2 minutes without stopping to stir. With the help of a syringe and on the sunflower oil, gradually form the AOVE roe. Drain from the oil and rinse with cold water.

For the passion fruit oil

Step 1. Mix the olive oil with the passion fruit pulp.

For the guacamole

Step 1. Clean and cut all the ingredients and crush very well with Thermomix.

PLATING

• Put 4 strips of guacamole at the base of the plate.

• In the centre of the plate put a metal timpani and inside build the tartar.

• Sprinkle with a little passion fruit oil and garnish with oil roe, a few strips of chives and 2 cooked shrimp.

• Put a few dots of guacamole on the base of the plate and a string of passion fruit oil.

PAIRING

Locality Alboñol "Rambla de Huarea"
Wine Type. White
Grapes. Vijiriego