Accord Mets et Vin Joy's 2019 - Shrimp Carpaccio

Accord Mets et Vin Joy's 2019 - Shrimp Carpaccio

Joy's 2019 served with a Carpaccio of shrimp Carabineros and green asparagus Narbonnaises, citrus condiments

Recipe for 2 people

  • 300g of shrimp tail
  • 200g green asparagus
  • Olive oil la sauvageonne
  • Fleur de sel de gruissan
  • 1 orange
  • 1 lemon
  • Flowers and herbs
  • 2 cloves of Black Garlic

Cook the citrus fruits in aluminium foil with a pinch of coarse salt for 1 hour at 170° degres, once cooked cut them in half and remove the pips, mix them with 50g of olive oil and set aside in a piping bag (can be kept several days in the fridge).

Cut the shrimp tails into thin slices and arrange them on a plate to form a first rosette, do the same with the raw asparagus and start again, alternating shrimp rosettes and asparagus rosettes to finish the plate.

Arrange the lemon and orange condiments, the black garlic cut in 3, the fleur de sel, and a drizzle of olive oil.

To finish, dispose of some flowers and herbs


Be the first to comment.
All comments are moderated before being published.