SHRIMP VOLLKORN and its mini marinated winter vegetable salad
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
Arthur Kuster, Baker Expert France
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 1 tiger prawn (around 110 g)
- 50 g white cabbage
For the yoghurt sauce:
- 1 Greek yoghurt
- 1/2 garlic clove
- A few leaves of finely chopped fresh mint
- 2 tablespoons of olive oil
- Cayenne pepper
- Salt/pepper
For the spicy mayonnaise:
- 1 drizzle of vinegar
- 1 tablespoon of mustard
- 1 egg yolk
- 10-15 cl sunflower oil
For the winter vegetable salad:
- 30 g Julienne carrots
- 30 g finely sliced red radish
- 20 g Julienne celeriac
- 1 tablespoon of cider vinegar
- 1 teaspoon of honey
- 1 tablespoon of olive oil
- Salt and pepper
- A few dill leaves
Preparation steps
- Leave the bread to defrost.
- Cut a slice around 5 cm to 6 cm.
- Toast each side of the break in butter in a pan.
- Make a cut in the middle of the bread and remove the crumb.
- Dice around 30 g of the tiger shrimp, salpicon style.
- Make a spicy mayonnaise: mix together the egg yolk, a little salt, pepper, the mustard and the vinegar. Whisk while pouring the oil gradually. The mayonnaise should gradually thicken. Once thick, add the Cayenne pepper, a little Sriracha and Tabasco.
- Finely Julienne the white cabbage. Season the cabbage with the mayonnaise, lime zest, finely chopped dill and chopped shrimp meat.
- Fill the bread with the cabbage / shrimp mix.
- Arrange the shrimp salpicon on the top.
- Add cabbage, Granny Smith apple, dill and red radish.
- Season with a spicy plain yoghurt sauce and quality olive oil.
- Mix together the vinegar, honey and olive oil to create a light marinade.
- Marinate the vegetables for 10 minutes to subtly season them.
- Put a small portion into an elegant bowl with a few dill leaves.
- Serve warm.