PEAS, SHRIMP AND TRUFFLE

INGREDIENTS:

For the shrimp carpaccio:
24 Fresh shrimps, peeled
For the peas:
40 Mange-tout (same size)
For the tropical mixture:
1 Prune
1 Passion fruit
½ Ripe mango
Qty. req. Black truffle vinegar
Qty. req. Apple vinegar
Qty. req.Grapeseed oil
Others:
120 Wafers black truffle (peeled)
salt

PREPARATION

Shrimp carpaccio:
Peel the shrimp, slice very thinly and form 4 circles of 6 shrimps, placing between transparent film. Flatten to form a very thin layer without breaking. Place in the freezer.
Peas:
Wash the mange-tout, spread out on a plate and cover with transparent film. Cook in the microwave oven for approximately 1 min. until al dente.
Tropical mixture:
Peel and seed the passion fruit. Cut the mango and prune into small pieces. Make a dressing using equal amounts of the two vinegars and beating with the grapeseed oil to form an emulsion.

TO SERVE

Make a fan shape with the mange-tout and trim to size by cutting off the tips. Cut a rectangle of the carpaccio to approximately the size of the row of mange-tout. Place on top of the mange-tout. Cover with a layer of truffle wafers. Decorate with salt and a strip of tropical vinaigrette.

NOTE

It is important to place the truffle with the frozen shrimps so that the flavors merge. The tropical fruits and al dente peas make this a refreshing, fun dish.