Razor shell en papillote with salted seaweed2017-04-08T13:24:47+00:00

Razor shell en papillote
with salted seaweed

Arbequina olive oil CAVIAROLI was chosen to dress these razor shells and salted seaweed for one simple reason: this way, the razor shell can be dressed without the oil draining away. Meanwhile, dressing the razor shell with CAVIAROLI in front of the client guarantees them a pleasing sensory experience.

RAZOR SHELLS AND SEAWEED EN PAPILLOTE

24 medium razor shells
20g sea lettuce seaweed
20g fresh laurencia seaweed
4 30 x 40cm pieces of Carta Fata paper
Salt
Crushed black pepper

  1. Wash the razor shells in water to make sure that they do not have dirt on the outside.
  2. Place 6 razor shells on a sheet of paper and distribute the fresh seaweed on top.
  3. Season with salt and crushed black pepper and close the paper, forming packets.

SALT MIXTURE

2kg coarse salt
50g water

  1. Mix the water with the salt and put aside.

FINISH AND PRESENTATION

20g ARBEQUINA OLIVE OIL CAVIAROLI

  1. Cover the base of an oven tray with a layer of the salt mix.
  2. Place the razor shells and seaweed packet on the tray and cover with salt.
  3. Cook in the oven at 220 C for 4 minutes.
  4. Place the caviar in a bowl.
  5. In front of the customer, use two spoons to remove the outer salt layer and open the papillote.
  6. Distribute Arbequina olive oil CAVIAROLI on the razor shells and serve.

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