LA CREVETTE “BOTAN-EBI” by Kenichiro Sekiya

Preparation

1. "BOTAN-EBI" SHRIMP TARTARE

   1. Remove the shells and devein the shrimp, then eut them into 1 cm pieces.
   2. Cook the shrimp roe, breaking it apart into loose pieces.
   3. ln a bowl, mix the shrimp, roe, fromage blanc, olive oil, and Espelette pepper. Adjust the taste with sait.

2. GUACAMOLE

   1. Mash the avocado in a bowl until smooth, leaving some small chunks.
   2. Finely chop the anion and jalapeno, and mix it into tthe mashed avocado.
   3. Add lime juice and Jalapeno Tabasco to taste.
   4. Place the shrimp tartare in a mold, then add and smooth over the guacamole.

3. SAUCE

   1. Boil the cilantro, then blend it into a sauce using a mixer.
   2. Add sait to fromage blanc to create a second sauce.

4. ASSEMBLY PROCEDURE

   1. Cook the brick pastry sheet
   2. Place the molded tartare on the baked brick pastry.
   3. Finish it with poppy seeds, ciboulette, espelette, lime zest and juice.
   4. Place the sauces on the plate and decorate the tartare with remaining ingredients.