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 MEDALLIONS SALAD WITH CRAYFISH AVRUGA
MEDALLIONS SALAD WITH CRAYFISH AVRUGA
Cocina Fish pearls
Servings
Servings
Ingredients
  • 1 Oak leaf lettuce or red lollo
  • A small endive
  • 1/2 kg norway lobster
  • 1 Granade
  • 6 Scoops of extra virgin olive oil
  • 2 Scoops of cider vinegar
  • 2 Scallions chopped very fine
  • 1 Hard boiled egg
  • Salt and pepper
  • 1 Cucharada of cognac
  • One 145g jar of Avruga
Cocina Fish pearls
Servings
Servings
Ingredients
  • 1 Oak leaf lettuce or red lollo
  • A small endive
  • 1/2 kg norway lobster
  • 1 Granade
  • 6 Scoops of extra virgin olive oil
  • 2 Scoops of cider vinegar
  • 2 Scallions chopped very fine
  • 1 Hard boiled egg
  • Salt and pepper
  • 1 Cucharada of cognac
  • One 145g jar of Avruga
MEDALLIONS SALAD WITH CRAYFISH AVRUGA
Instructions
  1. Put the prawns in a saucepan of boiling salted water , remove from heat when boil again. Let stand for 8 minutes and leave them dripping . They are removed and left wringing.
  2. In the vinaigrette ( previously prepared the day before mashing in mortar chopped onion with egg , dill , salt, a pinch of pepper and slowly adding the oil and then vinegar and brandy ) macerating medallions Norway lobster ( tails cut into slices 2 cm) in a cool place for at least 3 hours.
  3. In an alternate source put the lettuce and endive leaves with beads of Granada above and medallions with vinaigrette which have to mix you Avruga.
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