Bocconcino con le cicale di mare
Personnes
2
Temps de préparation
Difficulté
Coût
Recette créée par :
a chef, member of the BBCC
Instants de consommation :
Petit déjeuner
Goûter
Dîner
Déjeuner
Brunch
Aperitif
Recette réalisée avec :
Liste des ingrédients
- Plain Half-Baguette
- 2 slipper lobsters
- A few rocket leaves
- Half a white onion, finely chopped
- 150 g mayonnaise
- 20 g salmon roe
- 40 g spring onions, finely chopped
- 1/3 bunch of dill, finely chopped
- 50 g olive oil
- 100 g butter
- Juice of half a lemon
- Salt and pepper
- 250 ml water
Étapes de préparation
- In a frying pan, add the water, salt and butter and leave to simmer.
- Add the slipper lobster tails and poach them for 10 minutes.
- Roughly chop one of the tails for the stuffing and finely chop the other for the garnish.
- Season the rocket with the salt, pepper, olive oil and lemon juice.
- Slice the bottom of the baguette and place the rocket on the bottom slice of bread.
- Mix together the roughly chopped slipper lobster, mayonnaise and half of the salmon roe.
- Add the chopped onions, dill and chopped spring onions, and a drizzle of lemon juice.
- Fill the top slit with this mixture.
- Decorate the top with the finely chopped slipper lobster tail, the remaining salmon roe and dill.
