By Adam Demanuele – Serves: 4
Ingredients
1kg langoustines (weight with shell) Pinch of salt
100g foie gras
1 orange (for zest and segments) Pickled onions
Drizzle of olive oil
Method for the Langoustines:
Peel langoustines & chop finely Season the chopped langoustines with a pinch of salt.
For the Foie Gras:
Lightly season the foie gras with salt. Slice the foie gras thinly.
To assemble the Tartare:
Layer the chopped langoustines and sliced foie gras on a serving plate.
Grate the orange zest over the tartare.Drizzle with a little extra virgin olive oil.
To Garnish:
Garnish with pickled onions and orange segments.
Serve immediately.
