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Lobster Claw Ceviche in Edible Pie Tee
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Lobster Claw Ceviche in Edible Pie Tee

1 h 30Pour 4Nutri-Score C€€€
par @ttimomuellerr2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • lobster (cooked, claws and arm meat removed, claw meat kept whole)Poissons2 morceaux
  • lime (juiced)Fruits et légumes4 morceaux
  • coriander (leaves and stalks, roughly chopped)Fruits et légumes20 g
  • celery (stalk, roughly chopped)Fruits et légumes1 morceau
  • ginger (peeled, roughly chopped)Fruits et légumes15 g
  • red onion (roughly chopped)Fruits et légumes0,5 morceaux
  • green chilli (deseeded, roughly chopped)Fruits et légumes1 morceau
  • cauliflower (florets, blanched and refreshed)Fruits et légumes100 g
  • gochujang (thinned with a little water)Épicerie20 g
  • Osietra caviar (chilled)Poissons20 g
  • wood sorrel (leaves picked)Fruits et légumes10 g
  • plain flour (for the pie tee shells)Épicerie100 g
  • cornflour (for the pie tee shells)Épicerie20 g
  • egg (beaten, for the pie tee batter)Produits laitiers1 morceau
  • water (iced, for the pie tee batter)Boissons150 ml
  • vegetable oil (for deep-frying the pie tee shells)Épicerie500 ml
  • salt (for the batter and seasoning)Épices3 g

par portion

Nutrition

268kcal

Glucides
26 g
Protéines
16 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Tamis
  • Saladier
  • pie tee mould
  • Friteuse
  • Casserole
  • Écumoire
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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