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
Photo and recipe have the only purpose of presenting the product(*).
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.