pink pepper, ground
coriander, finely chopped
Granny Smith apple, peeled and cut into fine brunoise
300ml pink ginger juice
5 coriander leaves
Cut langoustines into tartar and slowly stir with the rest of the ingredients, then season to taste.
Thicken the ginger juice with the Xanthan and mix with finely chopped coriander.
Line a baking tray with cling film. Pit the avocado, cut finely and place fan-shaped onto the tray while continually brushing them with some lime juice so they don’t get brown. Freeze the tray, then cut with round cutters.
Place langoustine tartar onto a plate inside a ring. Then place the cut-out slice of avocado carpaccio on top. Cover with ginger jus and garnish with avocado cream and red-veined dock leaves.
Images © René Riis