Ingredients: 30 g Prunier ‘St. James’ caviar
6 langoustines
80 g mixed salad
1 orange
1 pink grapefruit
Extra virgin olive oil
Salt
with langoustines and citrus fruit
1. Shell the langoustines (using scissors, cut the back in half,
press lightly with your hands on the side so that the scampi can be
remove the intestines.
Boil the langoustines in water and leave to cool.
Add a spoonful of caviar to the back of each langoustine.
2. Peel the orange and grapefruit and cut into quarters.
3. Put all the ingredients together to make the salad.
Grate the orange peel and season.