Discover the recipe for new potato and langoustine fingers, ideal for a starter or appetizer with a seafood theme. This recipe, made with potatoes, langoustines, chives, garlic, and lemon, is quick to prepare!
Rinse and cook the potatoes (with skin on) in water for 12 to 15 minutes depending on their size. Drain and set aside in the refrigerator.
Using a pestle in a mortar, crush the peeled and germ-free garlic with 50 g of cooked and peeled new potato, the egg yolk, and a pinch of flaky sea salt.
Whisk in the olive oil gradually until a texture similar to that of mayonnaise is reached.
Adjust the seasoning with lemon juice if needed and set aside in the refrigerator.
Peel the langoustines delicately and cook the tails in butter over medium heat.
Season and set aside in the refrigerator.
To finish, slice the potatoes lengthwise (1 cm thick), spread with garlic sauce, add the langoustines, and sprinkle some chives for flavor and presentation.
0 servings
4
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