Peel avocados and remove pits. Cut into pieces and place them in the bowl of a mixer. Add the white onion, garlic, and lime juice. Add salt and pepper and blend until a puree. Pour into a bowl, cover with plastic wrap and keep cool. Thoroughly clean the nuts St. Jacques. Dry them on paper towels and slice them with a long thin blade knife.
Spread them in a dish. Wash, dry and thin out the basil and chop half of it. Pour the olive oil, lemon juice, 3 tablespoons balsamic vinegar and basil in a bowl and mix. Pour half the dressing over the carpaccio de Saint-Jacques. Sprinkle with fleur de sel and pepper. Cover the dish with plastic wrap and set aside to cool for 30 min.
Wash, dry and cut into slices zucchini and cook in steam for 5 min. Dressage Divide the mashed avocado on plates. Alternate slices of Saint-Jacques and zucchini slices. Pour the remaining dressing. Garnish with basil leaves and serve immediately gomasio with a small salad of young shoots.
Tip Make stiff nuts Saint-Jacques in the freezer 15 minutes for easier slicing. Take the mashed avocado with a pinch of cayenne or Espelette, depending on your taste. Selected by a jury of 400 people, comprised of consumers, chefs and players from the retail, salt salt Guérande Herb Bio Guérandais the seduced by a subtle taste.
The Guérandais achieves a subtle blend of salt Guérande and a mixture of herbs certified AB. This condiment, perfect to accompany your barbecue, salads, will definitely add a touch of originality and sunshine to your dishes: meats, fish, grilled vegetables. It is the combined action of the ocean, sunshine, wind and salt worker's work that was born on the sea salt Guérandais.
The cooperative Sallins Guérande always been fouled in a sustainable way. What's more "natural" that combine the sea salt with a subtle blend of organic herbs (rosemary, thyme, parsley, bay leaf, basil, tarragon). The sea salt with herbs Bio Guérandais develops and all the perfumes of the bouquet of herbs added to it Bio.
Spread them in a dish. Wash, dry and thin out the basil and chop half of it. Pour the olive oil, lemon juice, 3 tablespoons balsamic vinegar and basil in a bowl and mix. Pour half the dressing over the carpaccio de Saint-Jacques. Sprinkle with fleur de sel and pepper. Cover the dish with plastic wrap and set aside to cool for 30 min.
Wash, dry and cut into slices zucchini and cook in steam for 5 min. Dressage Divide the mashed avocado on plates. Alternate slices of Saint-Jacques and zucchini slices. Pour the remaining dressing. Garnish with basil leaves and serve immediately gomasio with a small salad of young shoots.
Tip Make stiff nuts Saint-Jacques in the freezer 15 minutes for easier slicing. Take the mashed avocado with a pinch of cayenne or Espelette, depending on your taste. Selected by a jury of 400 people, comprised of consumers, chefs and players from the retail, salt salt Guérande Herb Bio Guérandais the seduced by a subtle taste.
The Guérandais achieves a subtle blend of salt Guérande and a mixture of herbs certified AB. This condiment, perfect to accompany your barbecue, salads, will definitely add a touch of originality and sunshine to your dishes: meats, fish, grilled vegetables. It is the combined action of the ocean, sunshine, wind and salt worker's work that was born on the sea salt Guérandais.
The cooperative Sallins Guérande always been fouled in a sustainable way. What's more "natural" that combine the sea salt with a subtle blend of organic herbs (rosemary, thyme, parsley, bay leaf, basil, tarragon). The sea salt with herbs Bio Guérandais develops and all the perfumes of the bouquet of herbs added to it Bio.
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