Hamaguri and caviar, apple-basil jelly Recipe

click to rate
5 votes | 787 views
Servings: 4
Tags:

Ingredients

Cost per serving $2.93 view details

Directions

  1. Prepare the Jelly: centrifuge the apples and then basil. Harvest the juices separately in bowls over ice. Heat the apple juice to clear it naturally. Paste apple juice (5 sheets / liter), cool and add the juice of basil just before the frost takes to keep the green color. Mold into plates.
  2. Trim the Mikado with celery, season with lemon juice, salt, pepper and olive oil.
  3. Open the Hamaguri in a pan with white wine. Season with the lemon juice, olive oil salt and pepper also.
  4. Arrange on plates like in the picture, sprinkle with fleur de sel. Note: This recipe works with all shells.

Toolbox

Add the recipe to which day?
« Today - Dec 05 »
Today - Dec 05
December 6 - 12
December 13 - 19
December 20 - 26
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 4 servings
Calories 90  
Calories from Fat 13 14%
Total Fat 1.48g 2%
Saturated Fat 0.33g 1%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 147mg 6%
Potassium 104mg 3%
Total Carbs 18.13g 5%
Dietary Fiber 2.0g 7%
Sugars 14.62g 10%
Protein 2.62g 4%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Robert-Gilles Martineau
    Cher Lionel!
    Bonjour de Shizuoka!
    Tres beau concept!
    Une belle alliance franco-japonaise si je puis dire!
    Bon, tu es professionel et ca se voit!
    bien amicalement,
    Robert-Gilles
    I've cooked/tasted this recipe!

    Comments

    Leave a review or comment