Potato mousse seasoned with seaweed served with mazara crawfish tatar garnished with chives and Asetra Ingredients
peeled potatoes kg.0100
puff pastry dough Kg.0100
seaweed Gr.30
scalions Gr.20
fresh crawfish Kg.0500
seed oil Dl.5
parsley Gr.20
chives Gr.20
Tomato keatchup Gr.10
Worcester-shire N°1 cuch.no
pickles Gr.10
capers Gr.10
extra virgin olive oil Cl.2
lemon juice N°1
Asetra caviar Gr.20
Cooking Procedure Cook the potatoes in boiling water mash and let cool carefully rinse under cold water and finely chop the seaweed prepare cream puff dough and add the potatoes with seaweed form doughnut shapes and deep fry dice the crawfish and add the remaing ingredients fill the doughnut holes with crawfish tartar place a teaspoon of caviar season with oil and lemon.
