Carpaccio de Saint Jacques, Fried Quinoa, Lemon-noise vinaigrette
Other · Total time : 15 min · Prep : 10 min · Cook : 5 min · 4 servings
Allergens : Tree nuts, Molluscs
Ingredients
For 4 servings
- 24 24 nuts
- 50 g 50 g of cooked quinoa
- 1 1 chives boots
- 1 1 lemon yellow
- 20 g 20 g hazelnuts
- 3 c. à soupe 3 tablespoons of hazelnut oil
- 20 cl 20 cl of grape seed oil
- salt flower
- espelette pepper
- deer
Method
- 1.Cut the shells into thin slats. Tip: Use an egg cutter
- 2.Place them nicely on a plate, flatten them.
- 3.Pour in lemon, hazelnut oil, salt and pepper.
- 4.Fuck it.
- 5.Fry already cooked quinoa in neutral oil.
- 6.Place on carpaccio, vinaigrette, fleur de sel, Espelette pepper, chives, crushed roasted hazelnuts, fried quinoa and chervil.