- Cooking at the table
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01. September 2014
Heat olive oil in the coated frying pan, add shallots and garlic on low heat and sweat until transparent whilst stirring. Add dill and chervil and allow going cold.
Mix the chopped zander-giant shrimp mixture with shallots, garlic, herbs, whole egg and mascarpone. Season to taste with freshly milled salt, white pepper and lemon juice. Shape 40-50 g tartlet (2 per person).
Coat the tartlets by turning in the Cremolata breadcrumbs. Heat the rape oil in the Silver Star frying pan, add tartlet and, turning occasionally, cook on medium heat until golden-brown and just done.
Serve with soured cream sauce and fresh garden salad. The Cremolata breadcrumb mixture goes excellently with fish fillet and chicken breast.