Recipe langoustine Tartare with Gyokuro Tea from Japan
BY SÉBASTIEN MONCEAUX
Difficulty
easy
Preparation and rest
12 hours
Cooking time
0 min
Recipe for 6 people
Ingredients :
- 600 g Peeled Langoustines
- 1 Lime
- 1 Orange
- 1 Grapefruit
- 1 heaped teaspoon Ginger
- 1 tablespoon Soy Sauce
- 6 tablespoons Fruity Olive Oil
- 1 teaspoon White Mustard
- Espelette Pepper – salt
- 3 teaspoons Slightly Pressed and Infused Gyokuro Tea
- Herb Sprout Salad
Preparation
ÉTAPE 1: Cook and 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 refresh.
- Drain the tea leaves, then press them lightly. Set aside.
- Cut the Langoustines into very thin slices on a cutting board.
- Using a very fine grater, take the zest of a Lime and a third of the Lime zest.
- Peel the Orange, Grapefruit, and Lime sharply, remove the segments, and dice them. Reserve the juice.
- Mix zest and citrus brunoise.
- In a bowl, pour the Espelette Pepper, Ginger, Mustard. Add the citrus juice, mix, then dissolve the salt. Finally, add olive oil as for mayonnaise. Finish with Soy Sauce.
- Gradually mix this marinade with the thin slices of Langoustines and the crushed infused tea leaves, about 2 teaspoons. Place the tartare in the refrigerator covered with film. Let it "mature" for an hour.
step 2: ASSEMBLY AND FINISHING:
- Adjust the seasoning before serving. Arrange on a plate the Langoustines, then the citrus brunoise, and finish with a mix of Herb Sprout Salad.
Tips :
- 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 a fatty fish.
- Possible tea substitute: Darjeeling FTGFOP Gopaldhara.
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