Hibiscus Shrimps

Portions: 4

Sautéed shrimp with cauliflower purée and truffle oil, fried hibiscus flower and dark tuille. Poached carrots with citrus marinated radishes.

Ingredients:
150 grs shrimps
100 grs cauliflower
30 ml truffle oil
7 grs Salt
7 grs Pepper
1/2 carrot
1 raddish
20 ml Lemon juice
10 grs hibiscus flowers
1/2 zucchini

For the tuille:
10 g all purpose flour
55g Water
60 g Sunflower Oil
a pinch of salt
Hibiscus purée

Procedure:
1. Cook the cauliflower in a pot with boiling water. Blend it once ready. Put the content strained in a saucepan and cook with salt, pepper and truffle oil.
2. In a turmoil place all the ingredients to form the tuille. Place the content in small portions in a warm pot to form the tuilles.
3. Cut the vegetables into slices and cook them in boiling water. Sautée the ingredients once ready.
4. Cut the raddish in slices and let it rest with the lemon, salt and pepper.
5. Sautée the shrimps with truffle oil, add salt and pepper to season.
6. Serve warm all together.