tuna carpaccio on raw sauerkraut, horseradish cream
The carpaccio with Alsatian accent will prove ideal to start a meal in freshness and lightness!
| Servings | Prep Time |
| 4people | 40minutes |
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Ingredients
- 400g bluefin tuna or albacore
- 200 g fresh raw sauerkraut
- 250g heavy cream
- 50g horseradish
- 100g salmon trout roe
- A few red and white grapes
- huile d’oliveextra virgin
- Salt and pepper from the mill
Instructions
- Rincez la choucroute à l’eau tiède environ 2 minutes, égouttez-la et pressez-la.
- Slice it finely with a knife and place it in a circle.
- Coupez le thon en fines tranches et dressez-le sur la choucroute, assaisonnez de sel et d’huile d’olive.
- Whip the heavy cream into a whipped cream, add the horseradish and a pinch of salt.
- Arrange the horseradish cream and the trout roe on the tuna.
- Decorate with red and white grapes.
Recipe Notes
This recipe is offered by the Restaurant de l'Ange in Wissembourg !
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