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Carpaccio of saint jaques avocado citrus fruits and Bora Bora salt with vanilla.

Carpaccio of saint jaques avocado citrus fruits and Bora Bora salt with vanilla.

in Recipes

Components

This dish is composed of three preparations:

  • Heart of coconut carpaccio

  • Crab & papaya garnish

  • Citrus sauce vierge with marine caviar

1. Heart of Coconut Carpaccio

Ingredients

  • 40 g fresh heart of coconut

  • Lime juice (to prevent oxidation)

  • Bora Bora Sea Salt – Ginger & Curcuma (to finish)

Method

  • Finely slice the fresh heart of coconut and arrange neatly in a rosette on a chilled plate.

  • Brush lightly with lime juice to prevent oxidation.

  • Reserve chilled until ready to plate.

2. Crab & Green Papaya Garnish

Ingredients

  • 15 g green papaya, finely julienned

  • 7 ml extra virgin olive oil

  • 1 g king crab meat

  • Pickled onion, finely chopped (optional)

  • Bora Bora Sea Salt – Ginger & Curcuma

Method

  • Finely julienne the green papaya.

  • Combine with the crab meat and a small amount of pickled onion.

  • Season with olive oil and a pinch of Bora Bora Sea Salt – Ginger & Curcuma.

  • Place this mixture neatly at the center of the coconut carpaccio.

3. Citrus Sauce Vierge & Marine Caviar

Ingredients

  • 10 g pineapple, brunoise

  • 10 g tomato, brunoise

  • 10 g cucumber, brunoise

  • Zest and juice of lime and kaffir lime (combawa)

  • 10 ml extra virgin olive oil

  • 6 g smoked herring caviar

Method

  • Combine pineapple, tomato, and cucumber in a small bowl.

  • Season with lime juice, kaffir lime zest, and olive oil.

  • Spoon the sauce gently over the plated crab mixture and coconut carpaccio.

  • Distribute smoked herring caviar evenly over the surface.

Finishing & Presentation

  • Add a final touch of Bora Bora Sea Salt – Ginger & Curcuma for balance and aromatic lift.

  • Garnish with finely sliced spring onions.

  • Serve immediately, well-chilled.

Restaurant

Relais & Châteaux — Le Taha’a by Pearl Resorts
🌐 www.letahaa.com

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