- 300 g red tomatillos
- 150 g sturgeon confit, shredded
- 20 ml extra virgin olive oil
- 20 ml sherry vinegar
- Salt and pepper
- Basil leaves
How to make it:
- Halve the tomatillos.
- Shred the sturgeon irregularly.
- Prepare a vinaigrette with the extra virgin olive oil, sherry vinegar, salt and pepper.
- Mix well and drizzle over all other ingredients.
- Toss well in a bowl and serve in a soup dish with the basil leaves.