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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!!

INGREDIENTS

PREPARATION

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.

Caviar_aceite_de_oliva_virgen_extra_Castillo_de_Canena_aove

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