Fried crayfish with tempura, garnished with idiazabal cheese soup and concassé style tomato

60 min
Temperature: Hot
Allergens
Crustacean
Crustacean
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Elaboration

For the crayfish:

For the soup:

  • Prepare a white stock.
  • Heat and melt the grated cheese with the cream, once melted give texture using the white stock and season.
  • For the garnishing:
  • Make a concassé tomato.

To decorate:

SET UP

  • Cover the crayfish with tempura and fry in intense olive oil, plate up in a fryer basket.
  • Saute the concassé tomato and add a quenelle on a ramekin, add the hot soup and sprinkle with powdered tomato.
  • Decorate with a piece of Idiazabal with sesame or alternatively crumble the cheese.
  • Decorate with parsley sauce.
Nutritional information (1 portion)
Fiber 2.49 g
Saturates 48.59 g
Monounsaturated fatty acids 90.11 g
Polyunsaturated fatty acids 12.64 g
Cholesterol 248.27 mg
Calcium 532.22 mg
Iron 2.51 mg
Zinc 4.56 mg
Vitamin A 756.64 ug
Vitamin C 25.54 g
Folic acid 73.85 ug
Salt (Sodium) 1107.42 mg
Sugars 8.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.