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Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Lobster
- 1000 g water
- 1 fresh lobster tail, uncooked (see Tips)
- ice cubes
- cold water
Marinade
- 50 g eschalots, cut into halves
- 10 g fresh tarragon, leaves only
- 10 g fresh chives, cut into pieces
- 30 g rice wine vinegar
- 70 g extra virgin olive oil
- 2 tsp walnut oil
- sea salt, to taste
- ground black pepper, to taste
Bread salad
- 20 g extra virgin olive oil
- 20 g red capsicum, cut into pieces (1 cm)
- 20 g green capsicum, cut into pieces (1 cm)
- 20 g yellow capsicum, cut into pieces (1 cm)
- 20 g pickled capers, rinsed
- 2 anchovy fillets
- 1 egg yolk
- 1 slice sourdough bread, crusts removed, cut into small pieces (1 cm - see Tips)
- sea salt, to taste
- ground black pepper, to taste
Avocado soup
- 1 - 2 ripe avocados (approx. 250 g)
- 500 g milk, cold
- sea salt, to taste
- 1 - 2 pinches cayenne pepper, to taste
Serving
- eschalot, finely diced, to garnish
- salmon caviar, to serve (optional)
- extra virgin olive oil, to drizzle
- Nutrição
- por 1 portion
- Energia
- 2275.2 kJ / 541.7 kcal
- Proteína
- 19.6 g
- Hidratos de carbono
- 13.9 g
- Gordura
- 44.8 g
- Gordura saturada
- 9.2 g
- Fibra
- 6.3 g
- Sódio
- 1304.7 mg
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