For the shrimp, avocado and orange salad recipe, flavor 2 tablespoons of mayonnaise with a teaspoon of tomato paste and a tablespoon of orange juice. Blanch the shrimp tails for a minute in a hot pan dipped in oil. Peel the celeriac and slice it very finely to obtain sheets. Clean the salads and distribute the leaves on a serving dish; add the celeriac, an orange and the chopped avocado, and the prawn tails. Complete the flavored mayonnaise with a pinch of salt and grated orange zest.
FOR THE SALMON Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours. Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.
FOR EGGS Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.
FOR THE SOUR SAUCE Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.
FOR THE MOUSSE Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency. Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.
Blend the avocado and banana pulp with the honey until you get a silky cream. Distribute it in small glasses and complete them with the chopped hazelnuts. Serve immediately, before it starts to turn dark.
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