Langoustine salad

8 servings
40 min


1. turn on the oven 190 degrees Celsius .

2. Peel the potatoes (you need a small size) and cut them into halves or quarters. Season it with salt and black pepper to taste, sprinkle liberally with olive oil. Distribute the potatoes on a baking sheet and place in a preheated oven for about 7-8 minutes.

3. Rinse the langoustines. Cut them, removing the insides and separating the tails. Then pour 50ml of vegetable oil into the pan, heat it and lower the langoustines into it. Season them with salt and black ground pepper to taste, drizzle with a little lime juice and then fry for 5-7 minutes. The main thing is not to overdo it so that the seafood remains tender and juicy.

4. Rinse the cherry tomatoes with running water and dry. Peel garlic from husks, divide into cloves. Rinse fresh thyme with dust water and dry, spread on a towel. Rinse the red capsicum as well, cut off its stalk and cut it lengthwise into 4 parts without removing the seeds. Rinse the arugula and dry the leaflets as well.

5. Pour the remaining vegetable oil into a deep pan or saucepan with a thick bottom, heat it to high temperature and lower the cherry tomatoes there so that the oil covers them half. Add whole garlic cloves, bitter capsicum and fresh thyme to the tomatoes. Cook all together until the tomatoes are softened.

6. Serve salad. To do this, put pieces of baked potatoes and cherries on the bottom of the plate. Top with the fried langoustine tails. Scatter the rocket leaves and mozzarella balls. Put the pieces of roasted bitter capsicum. Season the dish with salt and black pepper to taste, and top it off with balsamic vinegar. Before serving, garnish the finished langoustine salad with fresh parsley and lime wedges. It turns out very tasty! Pleasant appetite!