dinner · gluten-free · dairy-free
Langoustine tartare with lemon and caviar
Sweet raw langoustine tails cut (not puréed) for bite, seasoned with fleur de sel, lemon and olive oil, layered with avocado and thin kohlrabi and crowned with caviar.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Peel the langoustines, removing the heads and intestinal vein. Freeze 20 minutes to firm up if fresh.
-
2
Cut into small dice, keeping some texture. Season just before serving with fleur de sel, olive oil and citrus.
-
3
Spread avocado in a ring on chilled plates, top with the tartare, and cover with overlapping kohlrabi slices.
-
4
Finish generously with caviar.
