Pineapple carpaccio with langoustines
Ingredients
Features
Description
Squeeze the juice from the lime. Mix 4 tablespoons olive oil, 1 tablespoon lime, fresh grated ginger and a pinch of salt. Pineapple peel and cut into thin slices. Arrange on a platter and pour the cooked sauce. Take in the refrigerator for 1 hour.
In langoustine remove the head. Clean the tails. Basil leaves, wash, dry and chop coarsely. Put on a plate of carpaccio of pineapple, 2 tablespoons of olive oil fry langoustines for 3 minutes Put the pineapple on top, season with salt and sprinkle with basil. Serve immediately.
Translated by site: wday.ru
