Difficulty:[usr 3]
Preparing the potato tartare
Bake the potato in the oven, skin on (in their skins), for about 45 minutes.
Once cooked, cut it in half and scoop out the flesh with a spoon. Take 75 g.
Chop the flesh like a tartare with a knife. Put in a salad bowl and leave to cool.
Mix the cottage cheese, orange blossom sauce*, chives and diced grapefruit in a bowl. Incorporate the whole thing into the potato tartare (2) by gently mixing everything together with a fork.
Check the seasoning and set aside in a cool place. Prepare the mixture of curly lettuce hearts and spinach leaves. Cut the half-apple into sticks 5 cm long and 3 mm in section.
Toss the parsley with the healthy vinaigrette*.
Shell the langoustines, keeping the webbed end of the tail. Using a small sharp knife, delicately incise each of them at the level of the dorsal part in order to extract the intestine (black vein) which crosses it.
Skewer three of them on each of the five small skewers and keep cool.
Cooking langoustines and plating
In the center of each plate, place a small stainless steel circle and garnish it with potato tartare, without packing it down.
In a nonstick skillet, heat the olive oil. When hot, add the skewers seasoned with salt and pepper. Cook them for 1 minute on each side. Remove the skewers that were used for cooking and, for each plate, place 3 langoustines on the tartare, setting aside a small bouquet of lettuce and apple sticks. Pour around the tartare 1 tablespoon of healthy vinegar.
*Recipes in the Essential Slimming book by Michel Guérard
