INGREDIENTS
- Fresh langoustines
- Apple
- Celery
- Olive oil
- Salt & pepper
RECIPE
- Take the heads from the langoustine and take them out of their shell. Make sure you remove the intestines. Do this by making a small cut at the top of the langoustines
- Lay the langoustines on a plastic sheet. Put another one above it. Use the flat side of a pan to lightly tap the langoustines until they form a fine carpaccio (so you don’t need to cut them). Put this in the freezer, with the plastic foil, while you prepare the rest
- Clean a green apple and some celery (I only needed small amounts of both). Chop the apple and celery into small cubes and mix them together. Add olive oil and pepper
- Take the langoustines from the freezer. Carefully remove one of the plastic sheets. Put this carpaccio side down on a plate and remove the other plastic sheet
- Drizzle a generous amount of olive oil on the carpaccio, sprinkle the apple & celery mixture on top and finish it with some salt, pepper and flat parsley