Caviar langoustine and salad

Easy

Medium

Difficult

Préparation 30mins

Cuisson 5mins

Ingredients for 4 persons

• 1 tin (50g) caviar
• 1kg langoustines
• 2 generous handfuls of mixed green salad
• 8 quail’s eggs
• Olive oil
• Salt, pepper
• Wine or cider vinegar
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The recipe

Bring the court bouillon to the boil in a large saucepan and cook the langoustines for 5 minutes before taking them out. When cool, shell them.
Boil the quail’s eggs until hard. Shell and halve the eggs, then remove the yolks.
Divide the salad and langoustine tails between four plates and drizzle delicately with vinegar and olive oil. Season with salt and pepper. Place the cooled quail’s eggs on the plates, with a spoonful of caviar in the middle of each egg. (Make sure no oil or vinegar goes on the caviar.)