| The day before, peel cucumber and cut it out of fine discs with a large sparing knife. Put those in a water content added with the wine vinegar with 1 table salt cc and sugar. Let macerate 12:00 with the expenses. The very same day, peel the gambas.
Pour above some olive oil drops. Strew with saffron and sweet pepper. Pepper. Drain cucumber. Lay out rings it in the plates while overlapping the discs. Powder with seeds of coriandre. Make heat oil in a frying pan.
Seize gambas 1 there mn on each side. Season deicing salt. Deposit the gambas in the center of the plates. Engrave the fresh coriandre above. |
