Langoustine tartar

6 langoustines

lime oil

pink pepper, ground

coriander, finely chopped

Granny Smith apple, peeled and cut into fine brunoise



Ginger jus

300ml pink ginger juice


5 coriander leaves

Avocado carpaccio

3 avocados

1 lime


Langoustine tartar

Cut langoustines into tartar and slowly stir with the rest of the ingredients, then season to taste.

Ginger jus

Thicken the ginger juice with the Xanthan and mix with finely chopped coriander.

Avocado carpaccio

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.

To serve

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