LOBSTER ROLLS IN BUTTER SAUCE WITH SPHERIKA LUMPFISH ROE

INGREDIENTS

  • 1 Leek
  • Lobster cream
  • 1 jar Spherika Lumpfish Roe
  •  Sakura Mix (mixture of different Japanese flavours, the garlic flavour stands out)

For the butter sauce:

  • 70ml Txacolí (basque wine)
  • 350g butter
  • 3tbsp Cream
  •  Salt

PREPARATION

For roll:

  1. Clean and cut leeks at a length of 8 cm. Separate layers without breaking them, ie, we should get out 16 tubes of leek.
  2. Blanch in salted water for 30 seconds, cool and fill with warm lobster cream.

For the butter sauce:

  1. Reduce txacolí in a skillet to half its volume.
  2. Add cream and, over low heat, gradually add butter slowly until emulsified, add salt to taste and set aside.

To serve:

  1. Arrange 2 rolls per person, pour butter sauce over rolls and top with a quenelle of Spherika lumpfish roe and sakura mix.
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