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Millefeuille of salmon with avocado and crab pulp
In a mould set the mille-feuille as follows: Smoked salmon, tomatoes, crab pulp, tartare of avocado. Fill the entire mould For the chutney, prepare the shallot, add the pieces of mango, lemon, make it brown, put salt & pepper in, use a bit of wine, cook on a slow fire Put the mille-feuille in the center of the plate with a small decoration of celery, oil, lime, balsamic vinegar, mango and flakes of coconut
Ingrediants:
Smoked salmon, Tomatoes, Guacamole of avocado, Crab pulp, Lemon, Oil, Mango, Onion, Celery, White Wine, Flakes of coconut&&40, 30, 20, 40, 20, 5, 50, 5, 20, 30, 3&&1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1
Category: Main Dishes
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