Langoustine tartare
Elegant tartare highlighting the sweet tones of the langoustine, enriched with the ethereal oil and rind of the kaffir lime.
Creation by Onno Kokmeijer, Ciel Bleu** restaurant, Amsterdam, the Netherlands.
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Ingredients
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4 |
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Icelandic langoustines |
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1 |
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kaffir lime |
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olive oil |
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|
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salted lemon peel |
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salt and pepper |
Preparation method
- Peel the langoustines and remove the digestive tract.
- Chop the langoustine tails into a coarse tartare.
- Season to taste with salt and pepper.
- Chop the salted lemon peel into tiny dice.
- Run the kaffir lime over a fine grater twice; do this above the tartare to ensure that the essential oil and zest of the peel fall onto the tartare.
- Finally, add the olive oil and mix well.
Serving suggestions
- As a component in a cold starter, e.g. with fennel, celery, pumpkin or aubergine.
- As a tartare topping in a fish dish, heated briefly under the flame grill.