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Ricetta Hamaguri and caviar, apple-basil jelly

by Lionel Beccat. Ricetta originale by Lionel Beccat
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Porzioni: 4
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Cost per serving $2.93 vedi dettagli


  1. Prepare the Jelly: centrifuge the apples and then basil. Harvest the juices separately in bowls over ice. Heat the apple juice to clear it naturally. Paste apple juice (5 sheets / liter), cool and add the juice of basil just before the frost takes to keep the green color. Mold into plates.
  2. Trim the Mikado with celery, season with lemon juice, salt, pepper and olive oil.
  3. Open the Hamaguri in a pan with white wine. Season with the lemon juice, olive oil salt and pepper also.
  4. Arrange on plates like in the picture, sprinkle with fleur de sel. Note: This recipe works with all shells.

Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 4 servings
Calories 90  
Calories from Fat 13 14%
Total Fat 1.48g 2%
Saturated Fat 0.33g 1%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 147mg 6%
Potassium 104mg 3%
Total Carbs 18.13g 5%
Dietary Fiber 2.0g 7%
Sugars 14.62g 10%
Protein 2.62g 4%
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  • Robert-Gilles Martineau
    Cher Lionel!
    Bonjour de Shizuoka!
    Tres beau concept!
    Une belle alliance franco-japonaise si je puis dire!
    Bon, tu es professionel et ca se voit!
    bien amicalement,
    Ho cucinato/assaggiato questa ricetta!


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