Raclette tacos with lamb's lettuce, pineapple, caviar and sorrel.
- 150 g Raclette
- 100 g lamb’s lettuce
- 200 g peeled and cored pineapple
- 50 g caviar
- 20 sorrel leaves
- Extra virgin olive oil
- Tacos: grate the cheese and heat a non-stick pan over medium heat. Place the cake ring on it, and distribute a thin layer of Raclette inside. Wait about 1 minute, and as soon as you can, turn the cheese, then continue to cook for a very short time. Remove the disc and leave it to cool wrapped around the handle of a wooden spoon to create a cheese tacos. In a few seconds it will become solid but very fragile. Continue until you have the required number of tacos.
- Salad: wash and trim the lamb's lettuce. Peel and dice the pineapple. Mix the lamb's lettuce with the salt and oil in a bowl and add the pineapple.
Gently stuff the tacos with the salad you have prepared, taking care not to break them. Garnish with the caviar and a few sorrel leaves.