Langoustine carpaccio

Langoustine carpaccio

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olive oil



salt, pepper

Preparation method

  • Clean the langoustines.
  • Place the cleaned tail meat between sheets of plastic foil and slightly flatten.
  • Cut out circles with a round cutter or ring.
  • Season to taste with olive oil, salt and pepper.

Serving suggestions

  • As a cold starter, with Granny Smith apple, celeriac, mizuna (Japanese mustard greens) and a fennel & Chardonnay dressing.
  • With fine vegetables and vanilla oil. 

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