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Prawn tartare with caviar
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
Calories:
225
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 21.36 g | (22 %) | ||
| Fat | 13.75 g | (12 %) | ||
| Carbohydrates | 4.38 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.21 g | (4 %) |
more nutritional values
| Vitamin A | 59.22 mg | (7,403 %) | ||
| Vitamin D | 0.46 μg | (2 %) | ||
| Vitamin E | 3.92 mg | (33 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 61.47 μg | (20 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Vitamin B₁₂ | 5.35 μg | (178 %) | ||
| Vitamin C | 11.48 mg | (12 %) | ||
| Potassium | 412.99 mg | (10 %) | ||
| Calcium | 134.83 mg | (13 %) | ||
| Magnesium | 87.8 mg | (29 %) | ||
| Iron | 3.06 mg | (20 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.25 g | |||
| Cholesterol | 233.33 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 shallot
- 400 grams fresh crayfish (kitchen-ready)
- 1 organic Lime (zested and juiced)
- 1 generous pinch Curry powder
- 100 grams black Daikon radish
- salt
- 2 Tbsps grapeseed oil
- freshly ground peppers
- 2 Tbsps Crème fraiche
- 4 Tbsps Caviar
- fresh Fresh herbs for garnish (chives and chervil)
Preparation steps
1.
Peel and finely chop shallot. Rinse prawns, pat dry and chop. Mix shallot in a bowl with a little lime juice, zest and the curry powder. Chill for about 20 minutes in the refrigerator.
2.
Rinse radishes thoroughly and slice very thin. Salt and soak in water for about 10 minutes. Then pat dry and lay on a plate, slightly overlapping. Stir 2 tablespoons lime juice mixture with the oil and drizzle over the radish. Lightly salt and pepper.
3.
Mix the crème fraîche with the prawns and season with salt and pepper. Serve in a small mold if desired. Place on the radishes and top with caviar.
4.
Garnish with herbs and serve.
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