Fried Green Tomatoes with Remoulade Sauce

Component:

For the Remoulade Sauce:

• 1 chives stalk, finely chopped
• 1/2 chopped garlic clove
• 1 teaspoon (coffee) chopped celery
• 1 tbsp yellow mustard
• 2 tsp (coffee) ketchup
• juice of 1/4 lemon
• 1 pinch white pepper
• 1 pinch black pepper

For Tomatoes:

• wheat flour for bread
• 1 pinch black pepper
• 1 pinch spicy paprika
• 1/2 teaspoon (coffee) oregano
• 1 tablespoon defatted thyme
• Wash and cut 3 small green tomatoes (debora or persimmon) into 4 cm thick slices
• 2 scrambled eggs
• corn oil for frying
• 12 shrimp without shell and without dark cover
• salt to taste
• 2 tbsp oil

How to do:

Prepare Remoulade Sauce:

In a bowl, combine chives, garlic and celery. Add mustard, ketchup, lemon juice and black pepper. Mix well and set aside. Prepare the tomatoes: Mix the wheat flour with the spices (pepper, paprika, thyme and thyme) well.

Spread the tomato slices in the flour and then on the eggs. Put them in a pan in very hot oil and fry them till they become golden. Season the shrimp with salt and fry them in a skillet with oil for 3 minutes. On separate plates, place 3 tomato slices, 3 shrimp and 1 portion of the prepared remoulade sauce. Serve the remaining chutney on the side.

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Enjoy your food!