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For the red sea squirt tartar:
Split open the squirts and clean out the impurities with water.
Cut the squirts brunoise and set aside to chill.
Cut the onion brunoise & the coriander chifonade.
Squeeze the limes and keep the juice.
Put the onion, coriander and red sea squirt in a bowl and add in the lime juice. Season. Set aside.
 
For the...

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For the red sea squirt tartar:
Split open the squirts and clean out the impurities with water.
Cut the squirts brunoise and set aside to chill.
Cut the onion brunoise & the coriander chifonade.
Squeeze the limes and keep the juice.
Put the onion, coriander and red sea squirt in a bowl and add in the lime juice. Season. Set aside.
 
For the 'milcao':
Peel the potatoes; boil half in salty water until cooked, then make purée. Grate the remaining potato and add to the purée. Add in the flour and season; make 'milcao' of about 30 g.
Once ready, fry in abundant oil until golden. Place on kitchen roll and set aside.
 
For the assembly:
The 'milcao' is the base; on this, put the red sea squirt tartar and top off with coriander shoots and allium flowers.

 

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Ingredients 4 persons
  • 0.4 kg Red sea squirt
  • 0.04 kg White onion
  • 0.005 kg Coriander
  • 0.05 kg Key lime
  • 0.2 kg Potato
  • 0.02 kg Flour
  • 0.001 Salt
  • 0.001 Black pepper
  • 0.4 l Frying oil.
Recipes. The Cook & Chef Institute