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Agristo crispy straight cut fries with black pepper and sea salt |
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500 grams |
unpeeled shrimps |
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2 |
handfuls of parsley |
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a few sprigs of tarragon |
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8 |
red tomatoes |
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1 |
shallot |
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3 |
avocados |
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olive oil |
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dragon vinegar |
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small handful of tarragon vinegar |
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pepper and salt |
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some chervil leaves |
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lemon |
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croutons |
Prepare the crispy straight cut fries with black pepper and sea salt according to the cooking instructions.
Bring water to a boil and cook the watercress, spinach and parsley briefly (1 minute). Then place in ice water to preserve color. Add a dash of olive oil with some salt and pepper and put it in the blender. If the coulis is too thick add a splash of water.
Skin the tomatoes and cut the seedless flesh into small cubes. Peel and finely chop the shallot Peel the advocado and cut into small cubes (put them in some lemon juice and keep nice color, otherwise they will turn brown).
Mix the shallot with the tomatoes and avocado, add a dash of olive oil and tarragon vinegar and season with salt and pepper.
Meg the shrimp with some chopped tarragon.
Pour a little coulis on the plate and rub it open a little with the rounded side of a spoon.
Place a serving ring in the center of the coulis. Spoon in the tomato-avocado salad (about 2 cm thick). Place the desired amount of shrimp on top. Remove the serving ring and finish with some croutons and a leaf of fresh chervil!