KACHEN #20 (Autumn 2019) English edition

BISTROT RECIPES
at the Café de Paris
Avocado, shrimp, and citrus salad
4 people 15 minutes
• 2 ripe avocados • 500 g scampi • ½ l of cocktail sauce
• 1 lime, fruit and zest • 1 pink grapefruit, fruit and zest
• 1 green salad
For the cocktail sauce:
• 200 g mayonnaise • 300 g ketchup • a dash of cognac
• salt and pepper
For the vinaigrette:
• 2 cl of sherry vinegar • 6 cl of olive oil
• 10 g of mustard • salt and pepper
1 Preheat the oven at 180 °C. 2 Shell the scampi. Add the citrus
zest and a little organic olive oil. Let marinate for one night.
3 Cook the scampi briefly over high heat in an ovenproof pan
and put them in the oven for 3 minutes at 180°. 4 Prepare the
cocktail sauce by mixing the different ingredients and season
the salad. 5 Once cold, mix the scampi with the cocktail sauce.
6 Cut the avocados into cubes. 7 Cut the citrus fruits into thin
slices.
Assembly
On a plate, start with a layer of salad seasoned with the vinaigrette.
Place the avocados and scampi on the salad. Finish by
arranging the citrus fruits for decoration.
PHOTOS ANNE LOMMEL
38 | KACHEN | 3 / 2019