Preparation
Step 1: Cooking & Preparation
- The day before (at least 12 hours in advance): Put 3 teaspoons of tea to infuse in ¼ liter of mineral water. Otherwise, prepare a tea infused for 3 minutes and chill.
- Drain the tea leaves, then press them lightly. Set aside.
- Cut the langoustines into very thin strips on a cutting board.
- Using a very fine grater, remove the zest of a lime and a third of the lemon zest.
- Peel the orange, grapefruit and lemon, remove the segments and cut them into small cubes. Reserve the juice. Mix the citrus zest and cubes.
- In a bowl, pour the Espelette Pepper, Ginger, Mustard. Add the citrus juice, mix, then dissolve the salt. Finally, add the olive oil as for mayonnaise. Finish with the Soy Sauce.
- Gradually mix this marinade with the thin strips of langoustines and the crushed infused tea leaves, i.e. 2 teaspoons. Place the tartare in the refrigerator covered with film. Leave to "mature" for an hour.
Step 2: Assembly and finishing
- Adjust the seasoning before tasting.
- Arrange the langoustines on a plate, then the citrus brunoise, and finish with a mixture of herb sprout salad .
Advice :
- The tea leaf brings its vegetal and herbaceous side, similar to a Breton seaweed, explaining the absence of traditional herbs.
- This recipe can also be made with salmon or oily fish.
- Possible substitute tea : Darjeeling FTGFOP Gopaldhara.
