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

60 min
Temperature: Hot
Allergens
Crustacean
Crustacean
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 2.51 g
Saturates 49.3 g
Monounsaturated fatty acids 90.46 g
Polyunsaturated fatty acids 12.91 g
Cholesterol 436.52 mg
Calcium 589.25 mg
Iron 3.15 mg
Zinc 9.09 mg
Vitamin A 800.47 ug
Vitamin C 25.7 g
Folic acid 74.51 ug
Salt (Sodium) 996.89 mg
Sugars 8.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.