Lobster Tartar with Marinated urchin & beetroot foam
By Greg LouraichiThis recipe is a mixture of flavors and textures using the French technique. This dish has a fresh side with lobster tartar, sea urchin which is marinated Japanese style (wasabi and kikkoman) with a touch of sweetness with beet.
3/4 h
2 raciones
Difficulty:
Media
Ingredients
- 2 PCS URCHIN
- 10 GR LEMON JUICE
- 10GR KIKKOMAN
- 1 GR WASABI
- 60 GR LOBSTER MEAT
- 10 GR ONION
- 1 GR BASIL
- 5 GR OLIVE OIL
- 10 GR LEMON JUICE
- 150 GR BEETROOT
- 5 GR LECITHIN
- WASH AND CLEAN THE MEAT FROM THE URCHIN.
- CLEAN THE SHELL AND PUT IN THE OVEN FOR 10 MIN UNTIL IS DRY.
- TAKE A BOWL ,ADD THE URCHIN,WASABI,LEMON JUICE AND KIKKOMAN.
- LET MARINATED FOR 15 MIN.
- CHOP THE ONION IN SMALL DICE.
- CHOP THE LIBSTER MEAT IN SMALL CUBE MEAT.
- CHOP THE BASIL.
- TAKE A BOWL AND PUT ALL THE INGREDIENT,MIX FOR FEW MINUTE, AND ADD THE SEASONING.
- KEEP IN THE REFRIGERATOR.
- CUT THE BEETROOT IN DICE AND PUT IN THE JUICE MACHINE.
- ADD LECITHIN INSIDE AND USE HAND MIXER TO MAKE THE FOAM.
PRESENTATION
TAKE PLATE ,ADD WHITE STONE ON INSIDE.
ADD THE SHELL ON THE MIDDLE,PUT THE URCHIN MARINATED AND ADD THE LOBSTER TARTAR ON THE TOP.
COVER WITH THE BEETROOT FOAM.
DECORATION:YOU CAN ADD SOME FLOWER AROUND.
