SAUTEED TIGER PRAWS, TOMATO RAVIOLI, SMOKED GARLIC POWDER, OSSETRA CAVİAR, CHAMPAGNE FOAM
İNGREDİENTS:
· Tiger prawn 2 pieces
· Tomato ravioli 2 pieces
· Smoked garlic powder 10 gr.
· Ossetra caviar 4 gr.
· Champagne 5 cl.
· Double Cream 10 cl.
· Salt 3 gr.
· Black pepper powder 1 gr.
· Chives 2 leafs
· Potato flour 40 gr.
· Olive oil 20 mg
· Thyme 3 leafs
PREPARATİON:
· In non stick pan sautéed Tiger Prawns with olive oil, Sea salt, black paper and cook slowly for 5 minutes until Prawns take the red color.
· Blanch tomato then peal season with Sea salt, pepper, alginate put the mix in to a blender and blended take puree tomato add in to calcium water make two same size tomato ravioli
· Make a foam with mixer from champagne and liquid cream
· Mix batter, Potato flour and garlic powder place the mix in to baking tray with same baking pepper and cooked in oven about 20 minutes. wait until biscuit become cold and crush them