The products in the recipe by Yoshiaki Ito of the restaurant Archeste*
Ingredients:
- Cauliflower
- Peeled brown shrimp
- Maison DEHESA Classic Bottarga
- Chickweed
Method:
1. Steam a third of the cauliflower florets for 15 minutes.
2. Make a cauliflower mousseline with the remaining two thirds, keeping a few raw florets to shave on a mandoline for the final plating.
3. Cut the shrimp and fry them for 15 seconds in very hot oil.
4. Plate the various elements (plating video) and finish the plate by grating Maison DEHESA Classic Bottarga over it.
