Shrimp tartare with lemongrass
List of ingredients
Serves 4
16 raw shrimp or king shrimp
30g caviar or salmon eggs
1 tbsp. finely chopped fresh lemongrass
1 tbsp. finely chopped fresh ginger
2 tbsp. orange juice
3 tbsp. olive oil
Kosher salt and pepper
Sommelier’s tip
Chablis Grand Cru Les Clos
This prestigious dish offers a combination of melting, velvety textures with an explosively saline finish. To ensure the right balance, it should be served with a fine white wine with good structure and one that is rich in aromas. A Chablis Grand Cru Les Clos would make a perfect partner. In the mouth, it offers mineral flavors that don’t smother this delicate dish. The pairing is balanced and the aromas enhanced in this veritable symphony of flavors.
Method
Peel the shrimp and carefully chop.
Mix the shrimp with the ginger and lemongrass in a salad bowl, add the olive oil and orange juice, and season carefully with salt and pepper. Don’t add too much salt as the caviar is very salty.
Arrange on a plate and decorate with the caviar. Serve with thin slices of toast.
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