Abalones trilogy

Abalones trilogy

Abalones trilogy

Surprise your family with an abalones trilogy (Fried, Natural, Tartar).

Ingredients

  • 12 Locos cocidos
  • 50 gr Puré de papa
  • 1 Huevo
  • 100 gr Mayonesa
  • 20 gr Mostaza Dijon
  • 1 paquete de ciboulette
  • 200 gr Papas nativas
  • 10 gb Cilantro
  • 1 Pimiento
  • 50 gr Tomate
  • 25 gr Cebolla
  • 100 gr palta
  • 2 gr Chicoria de mar
  • 30 gr Queso crema
  • Harina
  • Sal

Preparation

  1. Slice the loco in two slides, season with the lemon juice and the oil.
  2. Spread the locos on flour, egg and smashed potatoes. Reserve to fry.
  3. Reserve 3 natural locos.
  4. Slice the other 3 locos in small dice, season with lemon juice, mayonnaise, cream cheese, mustard and salt and make four quenelles and then freeze.
  5. Make a sauce with the cut avocado, onion, pepper and tomato.
  6. Mix the green with the algae and the shoot. Reserve.
  7. Cook the native potatoes, cool and make a salad, season with mayonnaise, lemon, ciboulette, salt and pepper.
  8. Plate in a potato salad timbale, put the fried locos on it, the natural loco on the avocado sauce and the tartar on the algae and green salads.