the easy recipe for caviar langoustine tartlet from chef Irvin Durand
Preparation time: 20 minutes
Ingredients for 4 persons :
30g caviar or trout roe
1 pack of brick sheets
Shell the langoustines, remove the small casing and cut them into small cubes. Add a little lemon zest, olive oil, salt and pepper and a little finely chopped chives. Mix then reserve in the fridge.
Take out small circles of sheets of bricks to form the tartlets. For each tartlet, layer 4 sheets of brick, brushing them with olive oil with a brush to stick them together. Cover with parchment paper and a weight for even baking. Bake for 10 minutes at 180 degrees.
When they are nicely browned and cooled, spread the tartare then cover with the caviar. It’s ready.