Ingredients
Langoustine tartar
6 langoustines
lime oil
pink pepper, ground
coriander, finely chopped
Granny Smith apple, peeled and cut into fine brunoise
Salt
Cayenne
Ginger jus
300ml pink ginger juice
Xanthan
5 coriander leaves
Avocado carpaccio
3 avocados
1 lime
Method
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