Red sea squirt
0.75 h
4 raciones
Difficulty:
Media
Ingredients
0.4 kg Red sea squirt0.04 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.
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.
