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"Quasi-Tartar" of Prawn and Avocado, served with Boiled Quail Egg and Cubes of Ripe Tomato

Starters and Tidbits A- A+

Preparation Time: QUICK
Serves: 4

• 300g Deshelled raw prawns 30/40
• 125g Avocado, in small cubes
• 100g Ripe Tomato in cubes
• 4 un Cooked Quail Eggs
• 4 slices 5-cereal bread
• 1dl Gallo First Crop Olive Oil
• 10ml Lemon juice

Roughly chop up the prawns leaving 4 of them whole.
Mix up all the ingredients, putting aside the slices of rye bread.
Let macerate for about 30 minutes.
Fill in each ring on the plate, so that when you take the ring away some of the ingredients fall to the side.
Put the whole prawn on top and the quail egg partially sliced so that the yolk appears.

The Quail egg can be poached instead of cooked.

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