Tomato
heart of beef made with Kranidi extra virgin olive oil
2
branches of tarragon
salt
Fleur
4
crayfish
10 ml
vinegar
pepper
1 egg
yolk
Extract the flesh of tomatoes, and season with oil, vinegar,
salt, pepper and tarragon. Chop crayfish, add the egg yolk
and a tablespoonful of Kranidi extra virgin olive oil, salt
and pepper. Arrange the tomato petals at the centre of the
plate in the form of a flower and place the crayfish tartar
at the heart of the tomato. Decorate with tarragon leaves.
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