Kaisergranat Carpaccio, garniert mit Chilifäden, Pfirsich und Miso-Mayo

Langoustine carpaccio with peach & miso mayonnaise

15 minutes

Leicht

2 people

Gourmet cuisine, made easy at home? Our particularly delicate langoustine carpaccio makes it possible. The elegant scampi meat meets creamy miso mayonnaise, sweet and crunchy peach, fresh lime, and a hint of chili. The combination of umami, fruit, acidity, and spiciness perfectly complements the delicate langoustine meat. Seafood enjoyment can hardly be simpler yet more refined.

Ingredients

2 Langoustine carpacci
3 tbsp mayonnaise
1 tsp light miso paste
1 white, firm peach
½ organic lime, juice and zest
freshly ground pepper
2 tbsp chili threads, alternatively 1 dried chili
½ tsp salt flakes

Also great with

Lobster carpaccio
Carpaccio di Gambero Rosso

Stefan from HONEST CATCH

Our Art Director Stefan is not only talented behind the camera, but also in the kitchen. This recipe comes from him.

Preparation

Wash the peach, pit it, and cut it into small cubes. Wash the lime thoroughly with hot water and finely grate some of its zest.
Carefully remove the langoustine carpaccio from its packaging while still frozen and arrange it directly on two plates. Then let it thaw for about 10 minutes.
Thoroughly mix 3 tablespoons of mayonnaise and 1 teaspoon of light miso paste until a smooth, creamy sauce is formed. Fill the miso mayonnaise into a small piping bag or spread it in small dots on the carpaccio with a teaspoon.
Distribute the peach cubes evenly over the carpaccio, drizzle with a little lime juice, and refine with the zest. Start sparingly with the lime, it should add freshness but not overpower the delicate taste of the langoustine.
Season with freshly ground pepper and salt flakes. Finally, sprinkle the chili threads over it and serve the carpaccio immediately.

Tip: Chili threads are not available everywhere. As an alternative, cut a dried chili pod lengthwise, remove the seeds, and cut the pod into very fine strips with a sharp knife. If you want to prepare the carpaccio outside of peach season, you can simply replace the peach with a firm, tart apple.