Tomato and Date Tart with Langoustine and White Garlic
Recipe sent by Kenty
Ingredients (for 2 people)
For the langoustines:
Langoustines, depending on the size we'll use 1 or 2 per person.
Arugula. Maldon salt. Balsamic reduction (You can buy it ready-made, if not, just let half a glass of balsamic vinegar from Modena reduce over low heat)
1 lime.
For the tartar
1 medium raff or rambo tomato. 1 spring onion A few stalks of chives 5 dates Extra virgin olive oil Lea Perrins sauce (or any other type of Worcestershire) Salt...
For the white garlic.
150 gr. Almonds 1 Garlic Breadcrumbs from the previous day's bread (the amount depends on the thickness we want for our white garlic) Sherry vinegar (to taste) Cold water (between 500 and 750 ml, depending on how mild you like the white garlic) Salt Extra virgin olive oil. Sunflower oil. (the proportion of olive/sunflower will depend on whether we want it more or less olive-flavored)
Preparation
White garlic.
Grind the almonds (with a blender, Thermomix, or hand blender) when we have a paste add the breadcrumbs soaked in vinegar and drained, grind to incorporate it into the mixture, blanch the garlic without germ in boiling water for 1 minute (if the garlic is very strong we can repeat the operation a couple of times more) and add it to the mixture, now add the very cold water and continue grinding, now strain to remove the almond remains, the resulting liquid is mounted in the blender as if it were mayonnaise, adding a thread of oil while blending (the amounts of sunflower olive go according to taste, it is advisable not to overdo it with olive as it would overshadow the almond) when it has the right consistency, taste for salt and vinegar and correct, reserve it in the fridge in a nice jug for presentation.
TARTAR
Finely chop all the ingredients into brunoise, that is, into cubes of a couple of millimeters on the edge, (the tomatoes concasse, that is, peeled and seedless and a bit thicker, about 0.5 cm) once we have the chopped ingredients we mix them in a bowl with a little olive oil a little salt and a tablespoon of Perrins sauce, mix everything well and let it rest in the fridge.
LANGOUSTINES
Peel the langoustines and remove the intestine, just before serving the dish grill them.
PLATE ASSEMBLY
On one side of the plate assemble the tartar using a plating ring, we must be careful that the tartar is well drained otherwise when plating it will start to ooze liquid spoiling the presentation (just what happened in the photo); next to the tartar we will place a bouquet of wild arugula, in front of the tartar (and approximately in the center of the plate) we will place the langoustines (or langoustine) dressing them with 1 drop of lime (literally) and a zest of lime peel, very little, not to mask the flavor of the langoustine (at this point it is ideal to use a microplane grater) finally crown the langoustines with some Maldon salt crystals and draw a line with the balsamic reduction over the langoustines. We will serve the dish like this with the white garlic apart in a jug, at the moment of eating we will add the white garlic on the side of the plate that remains empty.