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Shrimp tartare with lemongrass

The flavors of shrimp and caviar rival one another here in this fresh, delicate dish with a hint of the ocean. A Chablis Grand Cru Les Clos would be perfect to showcase this delicious dish.

List of ingredients

Serves 4

16 raw shrimp or king shrimp
30g caviar or salmon eggs
1 tbsp. finely chopped fresh lemongrass
1 tbsp. finely chopped fresh ginger
2 tbsp. orange juice
3 tbsp. olive oil
Kosher salt and pepper 

Difficulty :
  • 3 sur 4
Cost
  • 3 sur 4

Sommelier’s tip

 Chablis Grand Cru Les Clos

This prestigious dish offers a combination of melting, velvety textures with an explosively saline finish. To ensure the right balance, it should be served with a fine white wine with good structure and one that is rich in aromas. A Chablis Grand Cru Les Clos would make a perfect partner. In the mouth, it offers mineral flavors that don’t smother this delicate dish. The pairing is balanced and the aromas enhanced in this veritable symphony of flavors.

METHOD

Peel the shrimp and carefully chop.
Mix the shrimp with the ginger and lemongrass in a salad bowl, add the olive oil and orange juice, and season carefully with salt and pepper. Don’t add too much salt as the caviar is very salty.

Arrange on a plate and decorate with the caviar. Serve with thin slices of toast.
 

Shrimp tartare with lemongrass and Chablis Grand Cru Les Clos

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