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.

Langoustine tartare

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Icelandic langoustines



kaffir lime



olive oil



salted lemon peel



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.

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