Cocktail Sauce Oravette

Peel the oranges and cut fine strips from their peel.

Briefly boil the strips in a little water, then rinse and drain when cool and marinate in the liqueur.

Using a kitchen knife, remove the white skin from the orange fillets.

Mix the cream with the tomato ketchup, mayo, orange strips, a little lemon and orange juice, season.

Distribute the orange fillets as well as – for example – shrimps o. Ae. evenly on coupe glasses. Pour the sauce on top.

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