
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
Ingredients
|
![]() |
Instructions
- 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.
- 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.
- 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.
Share this Recipe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply