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- Divide the tomatoes. Keep 8 tomatoes whole, blanch the remaining 16 for 12 sec in boiling water, cool in ice water and peel. Mix 8 of those 16 tomatoes with coarse salt, olive oil and a few drops of lemon juice and keep aside. Confit the remaining 8 for 40 min with olive oil and coarse sea salt in a 90° oven.
- Chop the shallot and marinate it in white wine vinegar, olive oil and coarse sea salt.
- Peel the shrimps.
- Remove the crusts from the bread, cut into cubes and fry crisply in a bottom of hot olive oil and finish with coarse sea salt.
- Cut the 8 unpeeled tomatoes in half.
- Fill the glasses with the marinated and confit tomatoes. Cover with the marinated shallot. Pipe a tuft of sour cream on top and fill further with the tomato cut in half.
- Top with gray shrimp, chopped chives, dill pickles and bread crumbs.
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Ingredients
for
8
persons
person
24 Miss Perfect Délice tomatoes
400 g unpeeled or 150 g peeled shrimps
150 g sour cream
1 large shallot
A few sprigs of chives
A few sprigs of dill
Splash of white wine vinegar
Splash of olive oil
Coarse sea salt
A few drops of lemon juice
2 slices of white bread
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A classic with our fabulous Miss Perfect Délice tomatoes
60
minus
- Divide the tomatoes. Keep 8 tomatoes whole, blanch the remaining 16 for 12 sec in boiling water, cool in ice water and peel. Mix 8 of those 16 tomatoes with coarse salt, olive oil and a few drops of lemon juice and keep aside. Confit the remaining 8 for 40 min with olive oil and coarse sea salt in a 90° oven.
- Chop the shallot and marinate it in white wine vinegar, olive oil and coarse sea salt.
- Peel the shrimps.
- Remove the crusts from the bread, cut into cubes and fry crisply in a bottom of hot olive oil and finish with coarse sea salt.
- Cut the 8 unpeeled tomatoes in half.
- Fill the glasses with the marinated and confit tomatoes. Cover with the marinated shallot. Pipe a tuft of sour cream on top and fill further with the tomato cut in half.
- Top with gray shrimp, chopped chives, dill pickles and bread crumbs.
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- Divide the tomatoes. Keep 8 tomatoes whole, blanch the remaining 16 for 12 sec in boiling water, cool in ice water and peel. Mix 8 of those 16 tomatoes with coarse salt, olive oil and a few drops of lemon juice and keep aside. Confit the remaining 8 for 40 min with olive oil and coarse sea salt in a 90° oven.
- Chop the shallot and marinate it in white wine vinegar, olive oil and coarse sea salt.
- Peel the shrimps.
- Remove the crusts from the bread, cut into cubes and fry crisply in a bottom of hot olive oil and finish with coarse sea salt.
- Cut the 8 unpeeled tomatoes in half.
- Fill the glasses with the marinated and confit tomatoes. Cover with the marinated shallot. Pipe a tuft of sour cream on top and fill further with the tomato cut in half.
- Top with gray shrimp, chopped chives, dill pickles and bread crumbs.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.