Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés, Angers, France
COINTREAU GAMBAS TARTAR
Chef :
Brand
Quantity :
Recipe for 4 people
Duration :
Recipe preparation : 20 mns
PREPARATION
Ingredients
500 g Obsiblue bio gambas
1 shallot
100 g parsley
100 g coriander
50 g candied oranges
50 g almonds
50 g roasted pistachios
20 cl olive oil
10 cl Cointreau® 60% vol.
10 cl Xérès vinegar
Salt, pepper
Step
1. Shell the gambas and cut into small cubes.
2. To prepare the sauce Chermoula: chop the shallot, the
parsley, the coriander and the candied oranges. Mix, add the
olive oil, the Cointreau® and the Xérès vinegar and mix.
3. Chop the almonds and the roasted pistachios. Set aside in
a small bowl.
4. In a bowl, mix the sauce Chermoula with the gambas tartar,
then season.
5. Place in small ramekins (or verrines) and sprinkle of
pistachios and almonds crumble
Other recipes
Discover them all
