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Home Recipes Langoustine Tartare with Spring Vegetables & Mint Raita

Langoustine tartare with spring vegetables & mint raita

Best enjoyed with Belle Epoque Blanc de Blancs
Belle Epoque Blanc de Blancs
Starter
40 min

The delicate flavours of langoustine are enhanced by the freshness of Belle Epoque Blanc de Blancs, creating a refined balance with the vibrant spring vegetables and refreshing mint notes.

Ingredients (Serves 4)
Langoustine tartare
12 langoustines  
80 g shelled peas  
80 g shelled broad beans
Mint Raita
200 g Greek yoghurt  
1 cucumber  
1 bunch mint  
100 g rocket
Seasoning
 olive oil  
1 lemon  
salt  
black or espelette pepper  
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Langoustine tartare close up
1
Prepare the mint raita
  • Blend the Greek yoghurt with the cucumber, rocket, mint, a drizzle of olive oil, lemon juice and a pinch of salt until smooth.
  • Reserve a few mint leaves for serving and chill until needed.
2
Prepare the vegetables
  • Blanch the peas and broad beans in salted boiling water, then peel the broad beans.
  • Toss with olive oil, chopped mint and a pinch of salt.
3
Prepare the tartare
  • Shell and devein the langoustine tails, then finely dice and chill.
  • Just before serving, season with olive oil, lemon zest and sea salt.
4
Plate and serve
  • Shape the pea and broad bean salad in the centre of each plate using a pastry ring.
  • Top with the langoustine tartare, spoon the mint raita around the plate and finish with a drizzle of olive oil and the reserved mint leaves.
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