Gastronomixs

Langoustine tartare with curry, paprika and mustard

Fresh raw langoustines are a silky, smooth delight on the tongue. Here, the spices and the mustard add crisp, tangy overtones.

Langoustine tartare with curry, paprika and mustard

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Ingredients

20

 

langoustines, absolutely fresh

10

sprigs

chive

1

pinch

curry powder

1

pinch

paprika

½

 

lime, juice and zest

3

tbsp

olive oil, extra virgin

1

tsp

mustard

 

 

sea salt

Preparation method

  • Clean the langoustines and chill the tail meat to freezing.
  • Cut the langoustine meat into fine dice (brunoise).
  • Chop the chives very finely.
  • Juice the lime after grating and reserving its zest.
  • Combine all ingredients, adding the olive oil last.
  • Season to taste with sea salt.

Serving suggestions

  • As an amuse-bouche, e.g. with a crémeux of pumpkin and rice chips.
  • As a component in a cold starter with warm sauce of egg yolk, mustard and Moroccan lemon.
  • As a component in a hot starter, e.g. with a poached egg.

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