MATT GERMANCHIS' TARAMASALATA
150 g tarama paste
150 g sourdough
750 ml vegetable oil
100 ml extra virgin olive oil
1 garlic clove
20 g lemon juice
40 g Bulla Creme Fraiche
Soak sour dough (no crust) in water until very soft.
Blend sour dough very well with garlic and shallot
Add oil gradually until thick.
Adjust with lemon juice, not too much and finally mix in Bulla's Creme Fraiche.
Serve with avruga caviar and crustacean oil.
Visit the CAPTAIN MOONLITE in ANGLESEA to sample this amazing dish and many more!
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MY MARKET KITCHEN
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