Langoustine carpaccio
Simple preparation of langoustine where both the flavour and the structure come into their own. Use super fresh langoustines for this component!
Makes 20 pieces.
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Ingredients
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20 |
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langoustines |
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As needed: |
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olive oil |
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As needed: |
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salt and 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.
- Or as in the photo with vanilla oil and lime zest.
Serving suggestions
- As a cold starter, with Granny Smith apple, celeriac, mizuna (Japanese mustard greens) and a fennel & Chardonnay dressing.
- Use in a dish with components of fennel, peas, and celery.
- With fine vegetables and vanilla oil.