Ingredients
4 egg yolks
40 ml ver jus
1lime
400ml oil
baby peeled shrimp (1/3 cup per portion)
fresh terragon 5 leaves/ portion
greens
shaved fennel
first pressed canola oil
Preparation
in a robo coupe put the eggs on high, slowly add ver jus, and lime juice, slowly add oil stop. taste add salt to taste Mix with terragon and shrimp put onto plate. Mix a little greens with small amount of oil and salt place on top, top with shaved fennel
