(For 4 portions)
- 12 pieces of langoustines
- 1 piece daikon purple
- 1 piece of cucumber
- 1 large avocado
- 1 tablespoon of mustard
- 1 large tablespoon of yogurt
- 2 limes lime juice
- 6 tablespoons of oil
- 2 tablespoons of white wine vinegar
- 1 tablespoon of coarse sea salt
- 6 pieces Oyster Leaves
- ¼ cup of Daikon Cress
- ¼ cup of Rock Chives
- 1 tray of Kyona Mustard Cress
- Peel, gut and rinse the langoustine tails. Crush three tails between two sheets of plastic and shape them into a round cutter and freeze it using a blast chiller.
- Use the mandolin to slice nice thin slices of cucumber lengthwise. Cut the slices lengthwise and roll them up diagonally, so that a spout shape is formed (3 p.p.).
- Empty the avocado and mix it in the magi mixer with the yogurt, some lemon juice, pepper and salt to a fine cream and keep it in a piping bag.
- Wash the daikon purple, scrape thin slices on the mandolin and blanch briefly. Cut it into the middle, roll it up and pipe it half full with some avocado cream.
- Cut out the Oyster Leaves in 2 circles and finely chop what remains.
- Make a dressing with the lime juice, oil, mustard, finely chopped Daikon Cress, chopped Oyster Leaves, pepper and a pinch of salt with the hand blender until it foams.
- Use the cutter to mix the salt with the Rock Chives until it is nice and green.
- Place the frozen langoustine on the plate, pipe some in the middle and insert the daikon with avocado cream, the cucumber rolls, the Oyster Leaves and some sprigs of Kyona Mustard Cress in it.
- Spread the dressing over the dish with a spoon and add coarse sea salt from Rock Chives at the end for a salty, mild garlic taste.
- The Kyona Mustard Cress provides a nice mustard flavor with a high decorative touch and blends in with the mustard in the dressing.
Recipe: Eric Miete
Say yes to the cress