A fresh shrimp recipe, with chilled aromatic herb sorbet: a complex and gourmet seafood dish by chef Roland Trettl from Restaurant Ikarus in Salzburg's Hangar 7
For the aromatic herb sorbet
For the aromatic herb foam
For the shrimp tartare
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine International
Aromatic herb sorbet
In a pot, mix water with 30 grams of sugar crystals and heat until tepid.
In a cup, mix the remaining sugar with the pink Pectagel, pour into the sugared water and melt, stirring constantly.
Now add the freshly-squeezed lemon juice and mix. Pout everything into a metal bowl and put the bowl into iced water.
Let cool until it reaches at least 3°C.
Add the aromatic herb pasta and stir until you obtain a smooth cream.
Fill the Pacojet cup and freeze.
Position the cup in the Pacojet and stir until you obtain the sorbet.
Add the Xanthan, blend and spread the mixture into a small cake mould into ½ cm thickness.
Let the mould stay in the freezer for at least an hour.
Just before serving, cut the sorbet into rectangles (2.5 x 9 cm) and serve.
Aromatic herb foam
Mix the cold chicken broth with the aromatic herb pasta.
Mix well with a hand blender.
Add the lecithin, blend again and let rest for a while.
Gather the foam with a spoon.
Peel and cut the shrimp in half lengthwise, de-vein.
Wash under cold running water and pat dry with paper towels.
Cut the shrimp into small pieces and marinate with fine sea salt, grated lime peel and olive oil.
Divide the tartar into 4 moulds (2.5 x 9 cm), press down and chill for several minutes.
Finishing the plate
Prepare 4 plates, each with shrimp tartare; remove the mould and add a rectangle of aromatic herb sorbet.
Garnish the sorbet with watercress, basil and nasturtium leaves.
Surround the plate on three sides with the aromatic herb foam and serve immediately.