Langoustine carpaccio
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
20 |
|
langoustines |
|
|
|
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.