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PALAMOS SHRIMP TARTAR, CORAL OIL AND IMPERIAL CAVIAR

When we work with such a spectacular product, it is very easy to make a great dish with minimal preparation. We peel the shrimp and cut it into pieces, add an emulsified oil with the coral of its heads and add a pinch of salt. We use one of the heads, which we serve tempered with about 3gr of caviar in the center of this impressive tartar. One of the dishes of our famous Palamos shrimp menu.

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