[et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” background_image=”https:\/\/laeso-fish.dk\/wordpress\/wp-content\/uploads\/2021\/09\/header_default_backround.png” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”18px” header_text_color=”#EBC08D” header_line_height=”1.4em” width=”60%” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone” custom_margin=”110px||||false|false” header_font_size_tablet=”” header_font_size_phone=”30px” header_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ _module_preset=”default” background_color=”rgba(29,86,143,0.05)” background_image=”https:\/\/laeso-fish.dk\/wordpress\/wp-content\/uploads\/2021\/09\/illu_jomfruhummer.png” background_size=”contain” background_position=”bottom_center” global_colors_info=”{}”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/laeso-fish.dk\/wordpress\/wp-content\/uploads\/2021\/12\/FOOD-14-scaled.jpg” title_text=”FOOD (14)” _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|on|on” _builder_version=”4.16″ _module_preset=”default” text_line_height=”1.8em” header_3_text_color=”#EBC08D” custom_padding=”22px|22px|22px|22px|true|true” global_colors_info=”{}”]<\/p>\n
3 l\\whole langoustine
\n1 tbsp. good olive oil
\n0.5 tsp. piment de espelette (spice from the Basque country, similar to hot paprika)
\n\u00bd thinly sliced spring onion
\nZest from \u00bd an organic lemon
\nZest from \u00bc an organic orange
\nTrout roe
\nFreshly ground salt and pepper
\nFlake salt
\nDried cornflower (can be omitted)[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” header_3_text_color=”#1D568F” header_3_font_size=”21px” global_colors_info=”{}”]<\/p>\n
1. Peel the langoustine and remove the intestines.
2. Cut the meat into small pieces.
3. Place the meat in a bowl and toss with finely grated lemon and orange zest. Add salt, pepper and olive oil.
4. Leave to infuse for 15 minutes.
5. Now arrange the mixture on a plate. U can use a form if you have it.
6. Season with piment d’espelette, trout roe, a little olive oil, thinly sliced spring onions, a little flake salt and a little extra lemon zest. If you have dried cornflower, you can also add this to top it off.<\/p>\n
Serve with thinly sliced bread, coated in olive oil and baked in the oven at 200 degrees until golden.<\/p>\n
Tip<\/strong> [\/et_pb_text][et_pb_video src=”https:\/\/laeso-fish.dk\/wordpress\/wp-content\/uploads\/2021\/12\/LAeSOe-TARTAR-NO-TITLE.mp4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_video][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#FFFFFF” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#FFFFFF” background_color=”#1D568F” custom_margin=”||0px||false|false” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”]Time: 1 hour Difficulty:<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/laeso-fish.dk\/wordpress\/wp-content\/uploads\/2021\/12\/1udaf5.png” title_text=”1udaf5″ _builder_version=”4.16″ _module_preset=”default” background_color=”#1D568F” custom_padding=”10px|20px|20px|20px|false|true” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”on|off|off” _builder_version=”4.16″ _module_preset=”default” text_line_height=”1.8em” header_3_text_color=”#EBC08D” custom_padding=”22px|22px|22px|22px|true|true” global_colors_info=”{}”]<\/p>\n 3 whole langoustine [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Langoustine tartare with trout roeIngredients: 3 l\\whole langoustine 1 tbsp. good olive oil 0.5 tsp. piment de espelette (spice from the Basque country, similar to hot paprika) \u00bd thinly sliced spring onion Zest from \u00bd an organic lemon Zest from \u00bc an organic orange Trout roe Freshly ground salt and pepper Flake salt Dried cornflower […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1559","page","type-page","status-publish","hentry"],"yoast_head":"\n
When peeling your langoustine, save the heads and claws and use them to make a delicious langoustine bisque . You can put them in the freezer and save them until you have time.<\/em><\/p>\n
\nQuantity: Serves 1 person[\/et_pb_text][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_text_color=”#FFFFFF” background_color=”#1D568F” custom_margin=”||-1px||false|false” custom_padding=”|20px||20px|false|true” global_colors_info=”{}”]<\/p>\nIngredients:<\/h3>\n
1 tbsp. good olive oil
0.5 tsp. piment de espelette (spice from the Basque country, similar to hot paprika)
\u00bd thinly sliced spring onion
Zest from \u00bd an organic lemon
Zest from \u00bc an organic orange
Trout roe
Freshly ground salt and pepper
Flake salt
Dried cornflower (can be omitted)<\/p>\n