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Crayfish tartar, Caviar Paris 1925 and our Arbequina&Co

It’s Friday and we present a new recipe with caviar, very simple and original to prepare this weekend!!



Peel the avocado and cut it into small cubes 0.5 cm thick. Sprinkle with the juice of a lime and set aside. Peel the crayfish and save the heads for another occasion (to make a fumet for example) and also cut them into small cubes and add a few drops of lime and a spoonful of our AOVE Arbequina&Co 02. Chop a spoonful of chives sprouts and add it to the crayfish together with a pinch of Maldòn salt. Stir well.

With the help of a mould put a base of avocado and then the cut crayfish on top, and finally place a spoonful of Caviar Paris 1925 to give color.


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