Cette entrée met en valeur les petits ananas Victoria de la Réunion et les fruits de mer, avec une touche de sauce cocktail pour l’assaisonnement. C’est une option légère et savoureuse pour commencer un repas.
Ananas Bourbon
Dégustée par Olivia et Charles-André au restaurant à Saint-Gilles (Île de la Réunion) en août 2001
Fruits de mer cuits au court-bouillon (on peut prendre la moitié d’un sachet de mélange que l’on aime chez Picard)
Sauce cocktail : mayonnaise bien moutardée et citronnée que l’on mêle à du ketchup épicé.
Feuilles de persil, basilic, combava pour le décor.
PRÉPARATION
On coupe les ananas Victoria en deux dans le sens de la longueur en gardant les feuilles sur chaque moitié.
On vide les moitiés d’ananas en réservant le jus, on coupe la pulpe en dés.
On fait cuire les fruits de mer au court-bouillon et on les laisse refroidir.
On mélange la sauce cocktail avec les fruits de mer refroidis, on ajoute le jus et la pulpe d’ananas.
On remplit les demi-coques d’ananas de cette salade.
Par personne, on sert une demi écorce d’ananas Victoria décorée de feuilles de persil, basilic, combava.
─ Dans l’entrée que nous avons savourée à Saint-Gilles on trouvait dans l’ananas des miettes de crabe, des fruits de mer (crevettes, moules et morceaux de poulpe).
Un des meilleurs ananas au monde est le Victoria de La Réunion qui bénéficie d’un label Rouge depuis 2006 ↩︎
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