Ingredients (1 serving)
60 grams Tanigue Roe, seared
3 tbsp Flour, for dredging
½ tsp rock Salt
½ tsp ground Pepper
1 tbsp Olive Oil
9 stem fresh Asparagus, blanched
5 slices Avocado
1 Plum, slice into wedge
1 Tomato, slice into wedge
5 pcs Red Onion rings
5 grams Arugula
2 grams Alfalfa
Apple Vinaigrette : Yield ¾ cup
¼ cup Apple Cider Vinegar
2 tsp dark brown sugar (optional)
1 tbsp Red Onion, diced
½ tsp Salt
½ tsp Ground Pepper
1 tbsp Deli Mustard or Dijon
½ cup Olive Oil
Procedure:
- Wash and clean tanigue roe. Remove excess sac.
- In a platter, mix flour with salt and pepper. And dredge in the tanigue roe.
- Heat oil in a pan and sear tanigue roe. Sear for about 3 minutes on each side or until golden brown. Slice and set aside.
- Wash arugula and shock in cold water for 3minutes and dry.
- Blanch fresh asparagus in boiling water for about a minute and shock in cold water. Dry it on a plate with paper towel.
- Assemble all the ingredients on a serving platter. Serve the Apple Vinaigrette on the side.
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