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Lobster Claw Ceviche in Edible Pie Tee
Entrante

Lobster Claw Ceviche in Edible Pie Tee

1 h 30 minPara 4Nutri-Score C€€€
de @ttimomuellerr2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • lobster (cooked, claws and arm meat removed, claw meat kept whole)Pescado2 piezas
  • lime (juiced)Frutas y verduras4 piezas
  • coriander (leaves and stalks, roughly chopped)Frutas y verduras20 g
  • celery (stalk, roughly chopped)Frutas y verduras1 pieza
  • ginger (peeled, roughly chopped)Frutas y verduras15 g
  • red onion (roughly chopped)Frutas y verduras0,5 piezas
  • green chilli (deseeded, roughly chopped)Frutas y verduras1 pieza
  • cauliflower (florets, blanched and refreshed)Frutas y verduras100 g
  • gochujang (thinned with a little water)Despensa20 g
  • Osietra caviar (chilled)Pescado20 g
  • wood sorrel (leaves picked)Frutas y verduras10 g
  • plain flour (for the pie tee shells)Despensa100 g
  • cornflour (for the pie tee shells)Despensa20 g
  • egg (beaten, for the pie tee batter)Lácteos1 pieza
  • water (iced, for the pie tee batter)Bebidas150 ml
  • vegetable oil (for deep-frying the pie tee shells)Despensa500 ml
  • salt (for the batter and seasoning)Especias3 g

por ración

Nutrición

268kcal

Carbohidratos
26 g
Proteínas
16 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Tamiz
  • Bol
  • pie tee mould
  • Freidora
  • Cazo
  • Espumadera
  • Pinzas de cocina

paso a paso

Preparación

  1. Make the pie tee batter

    • Whisk the plain flour, cornflour, egg, iced water and salt into a smooth, thin batter.
    • Rest the batter in the fridge.
    Paso 1

  2. Fry the edible pie tee shells

    • Heat the vegetable oil to 180 °C.
    • Dip the pie tee mould into the batter, then into the hot oil and fry until the shell is crisp and golden.
    • Slip the shell off the mould and drain; repeat with the remaining batter.
    Paso 2

  3. Blend the green leche de tigre

    • Blend the lobster arm meat with the lime juice, coriander, celery, ginger, red onion and green chilli until smooth.
    • Pass through a sieve and season, keeping the liquid ice cold.
    Paso 3

  4. Marinate the lobster claw

    • Pour the green leche de tigre over the lobster claw meat.
    • Leave to marinate in the fridge so the claw lightly cures.
    Paso 4

  5. Prepare the garnishes

    • Blanch the cauliflower florets and refresh them in iced water, then drain.
    • Thin the gochujang with a little water and keep the caviar and wood sorrel chilled.
    Paso 5

  6. Assemble and serve

    • Spoon the marinated lobster claw into the fried pie tee shells.
    • Add the cauliflower, dot with gochujang, then finish with Osietra caviar and wood sorrel.
    • Serve immediately, one bite at a time.
    Paso 6
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