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LANGOUSTINE CARPACCIO WITH CREAM OF CAVIAR

Difficulty:   moyen
 Preparation: 40 min
 Cooking: 20 min

Ingredients for 4 persons

  • 3 X 50G TINS OSSETRA GREY SELECTION
  • 250G TRADITIONAL MAYONNAISE
  • 185G VEGETABLE STOCK
  • 12G CHOPPED HORSERADISH
  • 350G LANGOUSTINES (AVERAGE 20 LANGOUSTINES EACH)
  • BUNCH DILLSEA
  • SALT AND GROUND PEPPER

THE RECIPE

Prepare 250g traditional mayonnaise, and add 185g vegetable stock.

Add 12g horseradish and 100g caviar.

Peel 350g langoustines and keep the tails. Flatten them, two at a time, between a couple of sheets of plastic to give them a round shape and cover the plate.Spread the sauce around the langoustine carpaccio to form a crown and put 5g caviar in the middle.

Garnish with dill.

Lightly season with pepper and ground sea salt.