Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Seafood Turban with Saffron Rice Salad and Micro Greens

Name: Seafood Turban with Saffron Rice Salad and Micro Greens
Cuisine: American
Ingredients: 1 Poached and peeled 36–40 ct. shrimp; 3 fl oz (90 mL) Basic Tomato Coulis Sauce, seasoned with red wine vinegar, in squeeze bottle; 3 fl oz (90 mL) Basic Tomato Coulis Sauce, seasoned with red wine vinegar, in squeeze bottle; ½ oz (15 g) Mild-flavored micro greens; 1 Seafood Turban; 3 oz (90 g) Saffron Rice Salad

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

3 oz (90 g) Saffron Rice Salad
1 Seafood Turban

Americas
United States
Main course
Summer
Winter
Gluten-free

Method

Procedure

Plating

Select an entremet ring of the same size as the base of your turban. Place it in the center of a cool 12-in. (30-cm