Crispy shrimp with basil and Imperial Ossetra caviar
Serves 4
Milk-fed lamb tartare seasoned with samphire, celery, black garlic and Rova Caviar Royal Ossetra
Ingredients (serves 4)
- 400 g of milk-fed lamb (leg, tip of the thick flank)
- 40 g of samphire
- 1 small shallot
- 20 g of black garlic
- 30 yellow celery leaves
- 50 g of Royal Ossetra caviar
- Sicilian extra virgin olive oil
- Freshly grated horseradish
- Salt and freshly ground pepper, as needed
Preparation and finishing steps
- Trim the fat and cut the lamb into small 3 x 3 mm dice, chop the shallot, slice the samphire, dice the black garlic and finely slice half of the celery leaves.
- Mix everything in a small bowl and season with salt, freshly ground pepper and olive oil.
- Plate harmoniously in a shallow plate or a small bowl and finish with the Rova Caviar from Madagascar, not forgetting the grated horseradish.
