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Sorrel à la crème

Shrimp roe and caviar

100YEARS Ambassador Adeline Grattard

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Adeline Grattard

Yam'Tcha

Ingredienser

För 10 portioner

Sorrel à la crème

800 g Sorrel

40 g Debic Traditional butter

10 g garlic

125 ml milk

125 ml Debic Stand & Overrun

6 g fine salt

2 g corn starch

Garnishes

50 g dried shrimp roe

100 ml olive oil

100 g caviar

Tillredning

Sorrel à la crème

Slice the sorrel in fine julienne.

Sweat the sorrel in the butter.

Finly mince the garlic and add to the sorrel.

Add the milk and Debic Stand & Overrun.

Bring to a .

Combine a bit of water with the corn starch and bind the mixture.

Season to taste with the salt.

Sammansättning

Dress the sorrel à la crème in the middle of the plate.

Finish with a drizzle of olive oil and sprinkle the dried shrimp roe around the sorrel.

Finish with the a spoon of caviar on top.

Receptetiketter 100YEARS Ambassador Adeline Grattard Sorrel Caviar Sorrel

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