Crayfish carpaccio with Picual olive oil mayonnaise, coral, pomegranate, and a refreshing microgreen salad
Time: 2
People: 5
Difficulty: Difícil
24 large live river crabs, 1 dl. of Extra Virgin Olive Oil, ½ clean grenade, 25 cl. of whole milk, 100 gr. of varied nuts, clean of shell and skin, 50 gr. of micro shoots, salt of smoked olive oil, 2 tablespoons of herring and trout, 1 tablespoon of olive oil caviar and ½ lime grating.
Preparation
Peel and reserve the head of the crabs. To have 6 queues of the crab between two film sheets, separating the fleshy part of the crab tail until a thin sheet is obtained. Book in the freezer. Confide heads in olive oil (75 cl.) and let the result cool. Ride a mayonnaise with coral oil, milk and a few drops of lime. Clean the grenade and book the grains. With the rest of the oil and the minced nuts, we will make an oil that will be flavoured with smoked oil salt. Clean and centrifuge the microshoots.
Assembly:On a plate of rock, arrange the Crab Carpaccio by separating it from the film sheets. Let it be tempered for two minutes for its total thawing. Once arranged on the plate, we will proceed to the carpaccio dressing by drawing lines with coral mayonnaise on it. Then we will water with the dried fruit oil we had previously aromatized with the smoked oil salt. We will also have the different ovens and olive oil caviar, as well as the microshoots and pomegranate grains. We'll end up with a little lime grate.
