Avocado salad with shrimps in a revisited mousseline sauce. Ingredients for 4 Shrimps with heads: 600g Avocado: 2 pieces yellow lemon: 1 piece Bouquet Garnis: 1

Avocado salad with shrimps in a revisited mousseline sauce.

Ingredients for 4restaurant-lavarangue-tananarive (33)

  • Shrimps with heads: 600g
  • Avocado: 2 pieces
  • yellow lemon: 1 piece
  • Bouquet Garnis: 1 bundle
  • Fine salt
  • Huile d’olive : 3cl
  • Green onion
  • Mayonnaise: 2 tbsp
  • Single cream: 10cl
  • Fresh coriander
  • Large red onion: 1 piece
  • White vinegar: 5cl
  • Spaghetti: 4 tiges
  • Peppercorns: a pinch
  • Cloves: 2

Peel the prawns, keeping the heads and tails, remove the casings.
In a saucepan, boil water with the aromatic herbs, the lemon cut in half, the onion prick with cloves and black peppercorns, salt, then add the prawns and cook for a minute, remove from the heat, cover aluminum foil and let cool completely.
Drain and marinate in olive oil and lemon juice. Wash and peel the avocado, cut into slices not too thick, cut into medallions and the remaining cubes.
Prepare the avocado salad: put the avocado cubes in a salad bowl, add the chopped onion to be marinated in vinegar, the tomato cubes, the green onion in whistles, the drizzle of olive oil, a few drops lemon juice, fresh coriander leaves, mayonnaise and whipped cream, season with fine salt and white pepper.
On plates to be decorated, place a circle in the center, fill it with the avocado salad, remove the circle and place the avocado medallions on top, interspersing them with slices of lemon flesh and tomato medallions, place with care over the shrimp, surround with small tears of mousseline sauce, finish the decoration with the fried spaghetti stems and fresh coriander leaves,

ENJOY YOUR FOOD.