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Shellfish Stew with Chayote, Yuzu Flavoured Sauce and Green Peas

BY MAURO COLAGRECO - This dish is a symphony of flavours with calamari, colonatta lard and other gems from the sea. This shellfish stew has zingy flavours and is made with chayote, yuzu flavoured sauce and green peas.

How to prepare

SERVE HOT

STEPS

  • Gently pour the sauce in a saucepan and heat over low-medium heat for 2 minutes (do not let it boil).
  • Once the sauce is warm, add the contents of the 2 cans of garnishes. Heat for 30 seconds (without boiling). Then add the green chlorophyll and mix well with a spoon.
  • Pour the saucepan content into the bowl. Use a tablespoon to stack the other ingredients on top in the centre creating height.
  • Scatter 6 drops of each oil (green oil and chili oil) on the plate.
  • Arrange the pea shoots creatively on top and serve.
  • COMPONENTS:

    Garnish 1, garnish 2, sauce, green chlorophyll, pea shoots, spicy oil, green oil.

    NECESSARY EQUIPMENT:

    Saucepan, kitchen tweezers, scissors, spoon.

    PLATE SUGGESTION:

    Soup bowl.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Molluscs, milk, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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