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Fresh coconut square on a scallop and kohlrabi carpaccio with combava

Tip: For more indulgence, you can replace the scallops with langoustine.

Evening Public
Course: Starter
Preparation time: 20 minutes
Energy: 243 kcal / serving

Instructions

  • 1.   Coat the portions of Fresh coconut square in grated coconut and set aside.
  • 2.   Clean and peel the kohlrabi, and slice 20 thin slices with a mandoline.
  • 3.   Cut these slices using a round cookie cutter.
  • 4.   Cut the scallops into 3 or 4 slices.
  • 5.   Arrange the carpaccio in a rosette by alternating slices of scallops and kohlrabi.
  • 6.   Drizzle with lime juice and olive oil, season with fleur de sel, grate some combava and sprinkle with a few herbs.
  • 7.   Place a Fresh coconut square on each carpaccio.

Ingredients for servings

  • 4 fresh cheese
  • 8 scallops
  • 1 kohlrabi
  • 1 lemon juice
  • 1 kaffir lime (optional)
  • 2 tablespoon of olive oil
  • 30 g of grated coconut
  • 1 chives
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    243 kcal
    12 %
  • Fat
    18,9 g
    27 %
  • of which saturated
    9,82 g
    49 %
  • Carbohydrates
    3,64 g
    1 %
  • of which sugar
    2,55 g
    3 %
  • Protein
    14,91 g
    30 %
  • Fibers
    3,8 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.