Salad with langoustines
Ingredients
Servings 1- shrimp 3 pcs.
- basil 2 g
- dill 2 g
- parsley 2 g
- cilantro 2 g
- carrots 7 g
- tomato 45 g
- radish 10 yrs
- broccoli 25 g
- colored 15 g
- hazelnut oil 5 g
- plum oil 5 g
- white wine 20 g
- arugula 10 g
- Myrin 15 g
- fish sauce 3.5 g
- mitsukan 4 g
- wine vinegar 1 g
- sesame oil 2 g
Cooking
Step 1
To make the dressing, combine the mitsukan, mirin, fish sauce, wine vinegar and sesame oil.
Step 2
Shrimp fry in butter with white wine and rosemary in a pan until tender.
Step 3
Basil, dill, parsley, cilantro finely chopped. Cut the carrot into thin slices lengthwise. Cut broccoli and cauliflower into small florets and blanch.
Step 4
Put vegetables, chopped greens, arugula on a plate. Season with dressing and hazelnut oil, add chili.