Year 11 | 13 December 2019 | firstname.lastname@example.org
From an international chef, who love Mediterrean and Italian ingredients, a creation that join fish, meal and fruit
Ingredients for 4 servings
200 g BACON
1 GREEN APPLE
5 g PECTIN
some SALAD, EDIBLE FLOWERS, PINK PEPPER
Tying together the lobster, leaving the tail straight, dip in water at 95 ° C for about 4 minutes, then shell and cut the pulp into medallions.
Mainate the bacon for 24 hours with salt and seasonings. Put it in a vacuum bag and bake at 60 C for 60 hours. Allow to cool and cut into thin slices, giving a rectangular shape.
Peel apples green spin half and the rest cut into small cubes. Add the pectin in the apples and centrifuge to 80 C and allow to cool. Integrating the apple cubes.
Lay the bacon in a hot dish, add a strip of apple vinaigrette and the lobster previously warmed. Garnish with tufts of salad, the petals of edible flowers and pink pepper.
by Heinz Beck
04 may 2009, Food Notes > Cooking recipe