Cooked and raw langoustine tartare with cooked and raw Isigny Red Label mature Mimolette

Preparation

1. Roughly chop the langoustine tails. Add the chives, ginger, lime zest, olive oil and season.

   Pack this mixture into small, round moulds, two per portion.

   For the mimolette:

   Using a non-stick baking sheet, put the four mimolette slices in a hot oven at 200˚C (Gas mark 6 or 7) for four or five minutes.

   On taking the tray out of the oven, peel off the mimolette slices and let them cool off. On cooling, they should have a crunchy texture like potato crisps.

   At the last moment, heat a non-stick frying pan and put in the moulded langoustine rounds. Cook over a fierce flame for two minutes each side and serve immediately.

   Add a mimolette crisp and a shaving, then a splash of oilive oil and a hint of balsamic vinegar.

   Cooking tip:

   The eight langoustine tartares should be transparent in the centre when they come out of the pan.