Recipe langoustine Tartare with Gyokuro Tea from Japan


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


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.


  • 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.
← Recipe for Semi-Cooked Tuna with Sencha Tea and Spices, Sweet Potato Mousseline with Curry Pasta riso with langoustines and caviar →