Bouchées de tourteaux : la recette fraîche et raffinée de la cuisine aux algues par Bord à bord ! Cette préparation méticuleuse de bouchées de tourteaux est finement complétée par le tartare d’algues classique Bord à bord. Retrouvez ci-dessous les différentes étapes de préparation des bouchées de tourteaux ainsi que la liste des ingrédients pour réaliser cette recette de tourteaux.
Cake bites with classic seaweed tartare
- Sans gluten
- 45 min
- 45 min
Ingredients
Serves 6:
• 1 crab, cooked the night before
• 1 beetroot, cooked the night before
• 2 avocados
• 1 lime
• 1 lemon
• Espelette chilli
• Organic olive oil
• Fleur de sel
• 1 jar of classic seaweed tartare
• Small pastry-cutters, diameter: 3cm
Preparation
DAY BEFORE:
– Bake the cake in very salty water.
– Bring the sugar beet to a small boil in unsalted water.
– Place in the refrigerator.
D-DAY
First step:
– Shell the crab entirely and sort out the flesh
with a fork to eliminate undesirable pieces of cartilage.
– Peel the beet.
– In the skin, add 4 tablespoons of olive oil, lemon juice, 3 pinches of pepper, 1 jar of classic seaweed tartare, and then mix.
Second step:
– Peel the avocados.
– With a mandolin, finely slice the beet and avocados. Then sprinkle them with lemon juice.
– Use a cookie cutter with a diameter that allows 2 discs per bite.
– Oil the cookie cutters.
– Cut the “vegetable strips” at the same width and height of the cookie cutters.
Third step:
– Put a disc under the cookie cutter.
– Place them inside, either the avocado or beet, to get a “shirt” all around.
– On the inside, fill with crab filling, press
with a cap the size of the cookie cutter (wrap in cling film), and then make an additional filling if necessary.
– Arrange a disc above.
– Push the bite with the cap whilst lifting the
circle of the cookie cutter.
– To decorate, arrange pea sprouts and a few grains of sea salt.
The special trick
Privilégiez cette recette du début du printemps à la fin de l’été lorsque c’est la saison des tourteaux.