The creations of great chefs
RAW PRAWNS AND ANCHOVIES WITH CITRUS FRUITS AND GOLD
- Difficulty easy
- Preparation 15 minutes
- Tipology appetizer
- Portions 4
- 8 prawns
- 4 anchovies
- 2 blood oranges
- 2 grapefruit
- 4 cherry tomatoes
- 1 carrot
- 1/2 white onion
- 1 leek leaf
- 23 kt edible Gold Chef flakes
Wash, clean and peel the prawns. Split them in half.
Divide the anchovies into two fillets, remove the bones and wash them thoroughly.
Squeeze an orange and a grapefruit and marinate the anchovies and prawns in the juice for 10 minutes.
In the meantime, wash and cut a few cherry tomatoes into slices, and then wash and julienne the carrot, half a white onion and a leek leaf.
Plate the raw seafood on a leek bed in the serving dish. Add the tomatoes, onion, carrots, and the pulp and rind of an orange and grapefruit.
Decorate the plate with a few edible Gold Chef flakes.