ingredients

400 g of Juliette potatoes

600 g of langoustines

2 grapefruits

1 fennel

grape seed oil

coarse salt

Steps

Step 1

Cook the "skinned" potatoes in salted water for 20-25 minutes.

2nd step

Carefully wash the fennel, remove it from its stringy branches, reserve the herbaceous shoots of the fennel.

Cut in small dice and cook on low heat with grape seed oil.

Step 3

Cook the langoustines in boiling water for 3-4 minutes.

Let cool and then peel them. Book.

Step 4

Cut the grapefruit raw and take its quarters without the skin. Reserve the juice for seasoning.

Step 5

Peel the potatoes and cut into slices.

Step 6

In a bowl, combine the potatoes, fennel and grapefruit.

Step 7

Make a vinaigrette made from grapeseed oil, grapefruit juice, herbaceous branches of finely chopped fennel, salt and pepper.

Step 8

You can add candied grapefruit zest, it will give it a small sweet and slightly bitter flavor very refreshing.

Step 9

Arrange in a glass and decorate with a small herbaceous note, mint, marjoram, lemon balm etc ...