Delicooks

Method

1. Prepare a carpaccio from the shrimp: lay out the shrimp on kitchen paper and open up in crescent shapes. Add a splash of olive oil, cover with another piece of paper and crush lightly with small taps of the hand. Reserve in the freezer.
2. Boil the bean sprouts for 2 minutes, then put in a bowl of ice water and reserve. Repeat for the thinly sliced mini zucchini.
3. For the mayonnaise, slightly heat the white wine and saffron, mix well and let cool in refrigerator. Add eggs to a blender  and then slowly add the sunflower oiland beat till it begins to thicken. Then begin adding olive oil. Again, allow to thicken and then thin out by adding the wine and saffron. You can also add a few drops of lemon. Reserve.
4. Lay out the shrimp carpaccio in circles on a dish and create a nest of bean sprouts in the center to which you now add endive, rocket, chard, quail eggs and sprouts. Add some salt flakes and  saffron mayonnaise.