Recipe of langoustine tartar, Caviar Paris 1925 and Arbequina&Co. extra virgin olive oil.
- 1 avocado mature
- 8 langoustines medium (previously frozen one hour before to peel them better)
- 2 files
- Extra virgin olive oil Arbequina&Co 02
- Maldon salt
- Caviar Paris 1925
Peel the avocado and cut it into small cubes about 0.5 cm thick.
Sprinkle it with the juice of a lime and set it aside.
Peel the langoustines and save the heads for another occasion (to make a fumet for example), cut them into small cubes and add a few drops of lime and a spoonful of our AOVE Arbequina&Co 02.
Chop a spoonful of chive sprouts and add them to the langoustines with a pinch of Maldon salt.
With the help of a mould, place a base of avocado and then the cut langoustines on top, and finally, place a spoonful of Caviar Paris 1925 to give colour.