Preparation
Step 1 : Cooking
- In a small skillet, sauté the shrimp in butter.
- Adjust the seasoning to your taste.
- At the same time, in another pan, heat the portion of precooked riso with the bisque.
- At the end of cooking, add the chopped spring onion, the mascarpone, and a fine brunoise of candied lemon. Adjust the seasoning.
Step 2: Assembly and finishing
- Arrange the riso and bisque mixture in a deep plate, then arrange the shrimp on top.
- Emulsify the bisque with butter and pipe it around the inside edge of the plate.
- Finish by adding coriander sprigs and a spoonful of caviar on top for the finishing touch.